Kale Walnut Pesto

Last week I posted two recipes with kale pesto (this one and this one).
Though you guys seemed to have liked ‘em both, I had the feeling - through your comments on the blog, FB, IG and Twitter - that you were more interested in the kale pesto than the recipes themselves.
So yesterday I was like “Uhm, maybe I should post just the recipe for the kale pesto. If the readers want just to print/save the kale pesto they should. It totally makes sense!”
I know, I’m smart as a whip (Ha!)

Fact is, I already have a recipe for kale pesto on the blog. It’s made with toasted pistachio though. I love it, but lately I prefer this version with walnuts. I don’t why, there’s something to it that I find more delectable.
Maybe you can try both versions and report back. Mmmkay?

Anyways, here is the Kale Walnut Pesto, in all of its glory.
Can I just say that it’s really awesome?
It’s like a nutrient-packed alternative to regular basil pesto.
It’s delish right out of the jar as a healthy dip for snacking or as a spread on sandwiches, but also tossed with pasta (you have to try it with zoodles!) or layered in a lasagna for a quick and healthy meal.
You can also blend it into a dressing and toss with green salad, or top with chicken, vegetables, and stretchy cheese.
There are endless uses for this awesome sauce!

Kale Walnut Pesto Print this recipe!
Ingredients
Yields about 1 cup of pesto

1 bunch of kale (roughly ½ lb / 226 gr), de-stemmed and coarsely chopped
1 garlic clove, peeled
⅓ cup walnuts
juice of ½ lemon
2 tablespoons Parmesan-Reggiano cheese, grated
2 tablespoons Romano cheese, grated
3 tablespoons extra-virgin olive oil
¼ cup / 60 ml cooking water, plus more if needed

Directions

Bring a heavily salted pot of water to a roiling boil. Add garlic and kale (making sure to submerge it in the water) and blanch for 3 minutes.
Using a slotted spoon fish the kale and the garlic out of the water and transfer to a colander. Allow to cool slightly and using the back of a spoon (or your hands if you dare) squeeze out some of the water.
In a food processor add walnuts and pulse until the mixture resembles a coarse meal. Add the blanched kale, garlic and lemon juice. Pulse until the kale is broken up and nearly smooth. Using a spatula, scrape down the sides. Add Parmesan cheese, Romano cheese and red pepper flakes (if using). Pulse again and while the food processor is running slowly add the water - one tablespoon at a time - until the pesto reaches a creamy consistency. You might need to use less or more water depending on the quality of the kale used.
Transfer kale pesto to a bowl and using a spoon stir in the olive oil until it’s completely absorbed.
If the kale pesto looks too thick, add more water (not oil) one tablespoon at a time, until it reaches the desired consistency.
If not using straight away, store the pesto in a glass jar with a lid in the refrigerator. It will keep for 1 - 2 weeks. It's important to cover the pesto with a tiny layer of olive oil on top, it will prevent the oxidation.

Nutrition facts

1 cup yields 685 calories, 66 grams of fat, 13 grams of carbs, and 15 grams of protein.