Spaghetti with Kale & Walnut Pesto
This post may contain affiliate links. Read my full disclosure policy.
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).
You May Also Like
- Eggplant Parmesan
- Pasta with Sun-Dried Tomato Pesto & Mozzarella Pearls
- Pizza with Pesto, Fresh Tomatoes & Mozzarella
- Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I’m out of olive oil. Can I substitute avocado oil here?
Sure, that should work. Enjoy!
Hi Jenn, Can I use frozen basil here?
Assuming it’s fresh basil that you froze, yes, that should work. Enjoy!
Love this recipe. I’ve made this twice this month. Great tips on freezing! I found that some lemon zest really elevates the flavors and cuts the richness.
Hi Jen,
Found this recipe in your cookbook and would like to try it tonight for a family dinner. I will be serving with your wonderful Italian salad and garlic bread.❤️
Q: I’m allergic to walnuts, pecans and not crazy about pine nuts. Can I use pumpkin, sunflower seeds or maybe almonds? I hope there is a good substitution because I have a lot of kale and basil in my garden that I need to do something with (end of season here in Canada 🇨🇦.
Thanks for all your wonderful recipes in your cookbook and online.
Darlene
Hi Darlene, I haven’t tried this with any of those alternatives to the walnuts, but I think it should work. Please LMK how it turns out if you try it (and so glad you like the recipes)! 🙂
Is this really 888 calories per serving? Just making sure it’s not 888 calories for the entire recipe! I’d 888 per serving – ouch! 🙂
Hi Debbie, Yes, it is per serving, so a bit of an indulgence. The servings are very large though, so feel free to cut back on your serving size to reduce the calories. Hope that helps!
We loved this recipe. I always add a splash of lemon juice or white vinegar to pesto to keep it really green. Also added some strips of red bell pepper and great northern beans. Substituted vegan Parmesan cheese to make it vegan.
I make this dish almost once a week. So amazing with her Italian salad and some garlic bread. My toddlers and husband love it! Thanks Jenn!
Love this kale pesto… it’s so easy, a great way to work kale into a meal, and the flavors are spot on! I’m looking forward to tossing it with brown rice pasta, artichoke hearts, and tomatoes. Another great job Jenn!
I make Jenn’s recipes all of the time and they are delicious. I made the kale and walnut pesto and found it very salty. I made a second batch without salt and combined the two batches and the amount of salt is right and the flavour is scrumptious.
mine was salty too. maybe i’ll try again and omit the salt. thanks for sharing
I’m so disappointed:( I followed the recipe to the exact measurements and the pesto is sooo salty 🙁 i added now more walnuts and olive oil but it’s still very salty.
the taste is now much better after mixing with spaghetti and spaghetti water. Thank you!
This is the perfect recipe if you have lots of fresh kale & basil. I followed the recipe except for substituting the walnuts for pine nuts (didn’t have walnuts). I love how this recipe incorporated lots of kale. My family did not notice the kale, and I won’t tell them it is in there. I will be making this again. Thanks for the recipe!