Spaghetti with Kale & Walnut Pesto
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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.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
From my first 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 To Make Spaghetti With Kale & Walnut Pesto
Step-by-Step Instructions
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 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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Spaghetti with Kale & Walnut Pesto
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.
Ingredients
- 1 pound spaghetti
- 2 cups packed, torn kale leaves, stems removed
- 1 cup tightly packed fresh basil leaves
- 1 teaspoon salt, plus more for boiling the pasta
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon sugar
- ½ cup extra virgin olive oil
- ⅓ cup walnuts, toasted if desired (see note)
- 2 medium cloves garlic, roughly chopped
- ½ cup grated pecorino Romano cheese
For Serving
- ⅓ cup grated pecorino Romano cheese
- ½ cup chopped walnuts, toasted if desired
Instructions
- 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 and pulse until smooth.
- 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.
- Note: Toasting the walnuts isn't essential, but it brings out their flavor and makes them crunchier. To toast them, preheat the oven to 350°F. Arrange the walnuts on a baking sheet in a single layer. Bake, checking frequently, until lightly toasted and fragrant, 6 to 10 minutes. Transfer immediately to a plate to cool.
- Make-Ahead/Freezer-Friendly Instructions: The pesto will keep in the refrigerator for about a week or 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).
Nutrition Information
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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
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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My vegetarian sister came to visit, so I was looking for a new recipe to try. This was a big hit with all of us, vegetarians and omnivores alike! So much so that my sister asked for the recipe.
Love this recipe for the taste and healthy ingredients that it incorporates. Super hit with the whole family including my 2 daughters who are 14 and 11. I accidentally asked my husband to bring Kale and Arugula instead of Basil , he got Basil later on though. Since I had Arugula as well , made a pesto with all the 3 greens and the pesto was amazing and I feel good that I am feeding my family a healthy dish.
Thanks Jenn.
Madhuri.
Made this last again last night to serve to my sister, brother and future sister in law. My oh my! Fantastic and wonderful dinner 🍽
My sister is not a wild fan of kale but when she tasted the pesto she was all in! Dinner included a mixed salad, garlicky bread and strawberry shortcake for dessert.
We now have two more kale pesto converts 😜!
Both sister and soon to sister will be following your site.
Thanks Jenn
😋 😋😋😋😋!
This was so good that I couldn’t wait to wake up the next morning and eat some of the leftovers for breakfast! The pesto has a perfect balance of flavor and coats the spaghetti evenly and fully. It was incredibly simple to make and my family loved it. I appreciate that your recipes are thoroughly tested and thoughtfully written for perfect results! Thank you!
Hello….Jenn, I love this recipe and have made it several times. Recently, I have gone Keto and this is the one dish I do miss. How would you improvise this beautiful recipe. My thoughts were with zucchini ‘zoodles’ instead of pasta. Thanks in advance for your responses. You Rock Girl👍
Hi Gail, I think subbing the pasta with zucchini noodles is a great idea! I love to hear how it turns out if you try it. 🙂
Hi Jenn
This has become a favorite in the family. Thanks for a wonderful healthy recipe . I had Basil and Arugula at home so made a pesto with Kale , Basil and Arugula. Was a total hit.
Thanks
Madhuri.
This was absolutely fantastic! In fact, I’m struggling to stop eating it! Made exactly as written, but cooked the spaghetti in my Instant Pot in vegetable broth. I won’t change a thing when I make it next time…and there will be a next time! Thank you for a wonderful recipe!
I made this last week. It was delicious and very simple to make. I was surprised that the smaller amount of basil really covered the taste of the kale. The walnuts in it were great too. I will definitely make again!
Wow this really is a fabulous pesto Jenn! I did sub pine nuts for the walnuts and it was wonderful. Think I will try roasted pistachios next time . Very versatile not only for pasta but for so many other foods as well . My kids love to simply dip fresh bakery bread in it and ask for it often!