Why You’ll Love This Kale and Walnut Pesto Pasta

• It’s a nutrient-packed powerhouse. We’re using a whole bunch of kale here, which not only gives the pesto its beautiful color but also loads it with vitamins. The walnuts add healthy fats and a wonderful texture.
• The flavor is complex and robust. Forget any notions of kale being bland or boring. When blended with garlic, lemon, and Parmesan, it becomes incredibly savory and bright. The toasted walnuts add a nutty richness that’s just so satisfying.
• It’s incredibly versatile. While we’re tossing it with pasta tonight, this pesto is a star on its own. You can use it as a sandwich spread, a dollop on grilled chicken or fish, or even stirred into soups for a flavor boost.
• It comes together in a flash. Seriously, if you can boil water and push a button on a food processor, you can make this dish. It’s the definition of fast, fresh, and flavorful—a true weeknight hero.

Ingredients & Tools

• 1 large bunch of kale, stems removed and roughly chopped (about 4-5 cups packed)
• 1/2 cup walnuts, toasted
• 2 cloves garlic, roughly chopped
• 1/2 cup extra virgin olive oil, plus more for finishing
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• Juice of 1/2 a lemon
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• 400 g pasta of your choice (linguine, fusilli, or spaghetti work beautifully)
• 1/2 cup reserved pasta water

Tools: A large pot for pasta, a food processor or high-speed blender, a large skillet or sauté pan, and a colander.

Don’t skimp on toasting the walnuts—it really unlocks their flavor. And that pasta water? It’s liquid gold! The starchy water is the secret to creating a silky, emulsified sauce that clings perfectly to every strand of pasta.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

• Toasting the walnuts is non-negotiable. Just a few minutes in a dry pan over medium heat until they’re fragrant makes a world of difference. It deepens their flavor and removes any raw bitterness. Watch them closely—they can burn in a flash!
• Don’t forget to reserve that pasta water! I usually just place a measuring cup in my colander in the sink as a visual reminder. The starch in the water is the magic ingredient that brings the pesto together into a creamy, cohesive sauce.
• Massage your kale? Really? If you’re using mature, curly kale, giving the leaves a quick massage with a tiny bit of olive oil and salt after you’ve removed the stems can help break down its tough fibers, making it softer and sweeter for the pesto.
• Freshly grated Parmesan is key. The pre-grated stuff often contains anti-caking agents that can prevent it from melting smoothly into the sauce. Taking a minute to grate your own makes for a much silkier texture.

How to Make Kale and Walnut Pesto Pasta

Serving Suggestions

Complementary Dishes

• Simple Grilled Chicken or Shrimp — For a protein boost, some simply seasoned grilled chicken breasts or a handful of juicy shrimp laid on top turn this into a more substantial feast without overpowering the pesto’s fresh flavor.
• Garlic Bread or Focaccia — You’ll want something to sop up every last bit of that delicious pesto sauce from your plate. A crunchy, garlicky bread is the perfect tool for the job.
• A Bright Arugula Salad — A simple salad with a lemony vinaigrette provides a peppery contrast that cuts through the richness of the pasta beautifully.

Drinks

• A Crisp Sauvignon Blanc — The herbaceous notes in the wine mirror the green flavors of the kale pesto, while its acidity cleanses the palate between bites.
• A Light Italian Lager — The carbonation and mild bitterness of a cold lager are fantastic for cutting through the oil and cheese, making each bite taste fresh again.
• Sparkling Water with Lemon — A non-alcoholic option that does a similar job—the bubbles and citrus are incredibly refreshing against the savory, umami-rich pasta.

Something Sweet

• Lemon Sorbet — The ultimate palate cleanser. A scoop of sharp, tangy lemon sorbet after this savory meal feels light, refreshing, and perfectly satisfying.
• Almond Biscotti — The nutty flavor of the biscotti echoes the walnuts in the pesto, creating a lovely thematic end to the meal, especially with a cup of coffee.
• Dark Chocolate Squares — A few pieces of high-quality dark chocolate (70% or higher) provide a bittersweet, elegant finish that doesn’t feel too heavy.

Top Mistakes to Avoid

• Mistake: Skipping the toasting step for the walnuts. Raw walnuts can have a slightly bitter, tannic quality. Toasting them mellows that out and brings forward their rich, nutty essence, which is fundamental to the pesto’s depth of flavor.
• Mistake: Forgetting to reserve the pasta water. I’ve messed this up before too, and you end up with a pesto that’s a bit clumpy and doesn’t coat the pasta well. The starchy water is the emulsifier that creates a silky, restaurant-quality sauce.
• Mistake: Overcooking the pasta. You want pasta that’s al dente, or “to the tooth.” It will continue to cook slightly when you toss it with the hot pesto. Mushy pasta makes for a sad, soggy dish.
• Mistake: Not tasting and adjusting the pesto. Before you toss it with the pasta, taste your pesto! Does it need more salt? More lemon juice for brightness? More cheese for savoriness? This is your chance to make it perfect for you.

Expert Tips

• Tip: Make a double batch of pesto. This pesto freezes beautifully. Spoon any extra into an ice cube tray, freeze, then pop the cubes into a freezer bag. You’ll have instant summer flavor ready for a quick pasta night or to elevate a piece of fish.
• Tip: Use the pasta pot to warm the serving bowls. Just before draining the pasta, scoop some hot water into your empty serving bowls. Dump it out right before adding the pasta. This keeps your meal warmer for longer.
• Tip: Add a pat of butter at the end. For an extra layer of richness and a glossier sauce, stir in a tablespoon of cold butter when you’re tossing the pasta with the pesto. It’s a little chef’s secret for incredible texture.
• Tip: Try different greens. Love this method? Swap half the kale for spinach for a milder flavor, or use arugula for a peppery kick. The basic formula is very adaptable.

FAQs

Can I make this pesto ahead of time?
Absolutely! You can make the pesto up to 3 days in advance. Store it in an airtight container in the fridge with a thin layer of olive oil poured on top to help prevent oxidation (which turns it brown). You can also freeze it for up to 3 months. When you’re ready to use it, let it thaw in the fridge overnight and give it a good stir before tossing with hot pasta and that all-important pasta water.

My pesto turned out bitter. What happened?
Bitterness can come from a couple of places. First, if you didn’t toast the walnuts, they can sometimes be bitter. Second, kale stems are very fibrous and bitter, so make sure you’ve removed them thoroughly. Lastly, over-blending can sometimes bruise the greens and release bitter compounds. Pulse until combined rather than running the processor for a long time.

Can I make this recipe vegan?
Yes, easily! Simply omit the Parmesan cheese or replace it with a couple of tablespoons of nutritional yeast, which will give you a similar cheesy, umami flavor. You might need to adjust the salt level at the end to compensate.

What’s the best way to store leftovers?
Leftovers will keep in an airtight container in the fridge for 2-3 days. The pasta will absorb the sauce, so when reheating, add a tiny splash of water or olive oil and warm it gently in a skillet over low heat, stirring often. The microwave can make it a bit rubbery.

Can I use a different nut?
Of course! While walnuts are classic with kale, pecans or almonds would work wonderfully too. Pine nuts are always a winner if you want a more traditional pesto flavor. Just remember to toast whatever nut you choose for the best results.