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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Hellow, it’s time for me to buy a new food processor, and
I wonder if you could tell me what the brand name of your food processor is.
Hi Sooyeon, I have the Cuisinart 14-cup and am very happy with it. 🙂
This is one of my favourite recipes!!! It is packed full of Kale and the kids can’t taste it!!!!! My whole family loves this, and it is not easy to please everyone in a family of 6, but this one wins! I make it all the time and everyone gets happy, it is a go to for me! Thanks again Jenn!
I love this dish! It was easy to make and my kids devoured it! I would not change a thing. Like always, your recipes are spot on. My kids have no idea they are eating kale, but some things are better left unsaid! Thank you and I really enjoy your cook book :0)
This was good, but we both prefer Jenn’s classic basil pesto (espeically with the broiled shimp).
This dish was amazing! I followed the recipe but used pamasean cheese because that’s what I had available. It turned out perfect and was very easy to make. The walnuts and cheese on top added the perfect texture and flavor to finish the dish!
I made this recipe exactly as written. It was so easy and seemed lighter and healthier that traditional pesto pasta. My whole family loved it and it is definitely going into the dinner rotation! I wouldn’t change a thing.
Love this recipe. It’s balanced and delicious. I don’t think I’ll go back to my all basil recipe after making this.
Simply Delicious! Quick and easy and packed with nutrition. Great way to get kids to enjoy kale. Add a roasted chicken breast for large appetites and your dinner is complete.
I’ve used this recipe with pasta, and it’s delish, but decided to use “zoodles” this time. It turned out great. My tip would be to spiralize the noddles a couple of hrs before you cook and blot w/ paper towels to get the excess water out. Sometimes I leave them in the fridge wrapped in paper towels in Tupperware overnight… I think it makes them less soggy. Really important to toast the walnuts, don’t skip this step. I also used a little more basil and cheese than called for to make up for the texture of the zoodles. I thought it was really very tasty and I appreciate that when using no carbs!
Love this recipe! It was very easy to prepare and the whole family enjoyed it. Definitely going to make it again. I added some grated Parmesan because I like it cheesy.