Spaghetti with Kale-Walnut Pesto

Spaghetti with Kale-Walnut Pesto


  • 1 Pound spaghetti
  • 1/3 cup walnuts
  • 3 cups chopped kale
  • Kosher salt
  • 1/2 cup grated parmesan cheese
  • 1/2 cup extra-virgin olive oil


  1. Bring a large pot of salted water to a boil.  Add the spaghetti and cook as the label directs.  Drain.
  2. Meanwhile, toast the walnuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
  3. Add the kale and 1/4 teaspoon salt and pulse until finely chopped. Add the parmesan and pulse to combine.  Slowly pour in the olive oil, pulsing to incorporate.
  4. Toss half of the pesto with the spaghetti in a serving bowl.  Refrigerate the remaining pesto for another use.

Yield: 5 Servings









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