A winter-friendly twist on pesto pasta, this spaghetti with kale and walnut pesto is a quick weeknight dinner and a delicious way to sneak in some healthy greens. From my cookbook, this winter-friendly twist on pesto pasta is one of my go-to weeknight dinner recipes. I can get it on the table in 25 minutes max, and it’s a great way to sneak in some healthy greens (green-phobic kids: you know who you are!). Note that you’ll need some of the cooking water from the pasta for the sauce, so be sure to reserve some before you drain the pasta. It’s easy to forget when you’re multitasking, so I always place a liquid measuring cup right next to the colander as a visual reminder. Also, the kale and walnut pesto freezes beautifully so do yourself a favor and make a double batch.
What you’ll need for spaghetti with kale and walnut pesto
How to make spaghetti with kale and walnut pesto
Begin by toasting the walnuts in a 350°F-oven until lightly toasted and fragrant, 6 to 10 minutes. Transfer to a plate and set aside. Bring a large pot of salted water to a boil. Add the spaghetti and boil until al dente, about 10 minutes, or according to package instructions. Meanwhile, make the pesto: In the bowl of a food processor fitted with the steel blade, combine the kale and basil.
Process until finely chopped.
Add the remaining ingredients.
Pulse until smooth and set aside.
Reserve 1 cup of the cooking water, then drain the spaghetti in a colander. Add the spaghetti back to the pot and toss with the pesto and ½ cup of the cooking water. If the pasta seems dry, add more of the water.
Taste and adjust seasoning, if necessary, then serve topped with the grated pecorino Romano and chopped walnuts.
Video Tutorial
How to Freeze Kale and Walnut Pesto
The pesto can be frozen for up to 3 months. Store in a tightly sealed jar or airtight plastic container, covered with a thin layer of olive oil (the oil seals out the air and prevents the pesto from oxidizing, which would turn it an unappetizing brown color).
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Per serving (4 servings) Calories: 888 Fat: 47 g Saturated fat: 10 g Carbohydrates: 90 g Sugar: 4 g Fiber: 5 g Protein: 27 g Sodium: 405 mg Cholesterol: 29 mg
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