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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I received Kale in a produce box this week. I wasn’t sure how to make it when I stumbled on this recipe. This was delicious! I am going to make more and freeze it. I used whole wheat noodles. Sorry forgot to snap a photo will do it next time.
So good. I always make a double batch and freeze.
Hi Jenn,
Fresh basil seems to be hard to find at the grocery stores I go to. Would it be fine to use dried basil? If so, how much would be good to use in this recipe?
Thank you,
Lori
Hi Lori, Unfortunately, dried basil won’t work here. If you can find fresh mint, that would be a good substitute. Hope that helps!
Hi Jenn,
I was planning on making this recipe for a friend who’s vegan. What can I replace the Pecorino Romano cheese with? Thanks in advance!
Hi Natalie, I’d look for a vegan Parmesan cheese; I think Whole Foods carries one.
This was great! Clear directions, simple ingredients, easy and fast. Will definitely make again! So nice to have another way to get “brain healthy” foods (greens, walnuts) into our diet.
This dish has become part of our regular rotation, substituting red lentil rotini for the spaghetti. My husband and I are big fans!
I have lots of kale and basil in my garden and just harvested my garlic. I made the pesto and it was so delicious. We had my brother and sister in law over for dinner Sunday and I made Jenn’s cauliflower puree with thyme, topped with seared scallops with a dollop of this pesto. What a hit and my sister in law was very happy to know that these recipes are available in the once upon a chef cookbook which I gave her for her birthday. I also made the pasta recipe with the pesto. So delicious! I am going to make a ton of this pesto for the freezer. It goes with just about everything I can think of! Thanks Jenn for another tried and true!
💕
Flavorful and simple. Loved this recipe, used bucatini noodles and it was beautiful.
This recipe is incredible! We’ve made it twice and have always been very happy. I served it to 7 people recently who all had second helpings, it makes so much. What I will do next time is make the pesto, freeze half of it according to your instructions, Jenn, and only use 1/2 a box of spaghetti. It really makes so much that unless I’m feeding a crowd I can’t eat it up fast enough. Last time I think I ate it for 5 days straight with some help from my family and sending some extra to friends.
Could I use mozzarella instead of Pecorino Romano cheese in the pesto?
Unfortunately, that won’t work here – sorry!