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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This was absolutely fantastic. I loved being able to use my garden basil and kale. I made it vegan by using non-dairy parmesan. And used whole wheat spaghetti. Thank you!
I made this last night and loved it. Added more walnuts than recommended and added lemon zest, fresh squeezed juice and red pepper to the pasta. Yum thank you
Another hit from Jen! I made this last night for my skeptical family. I was looking for a meatless option but decided to grill some chicken tenders just in case my people felt deprived. This pasta however was the star of the show! I toasted the walnuts as you suggested and added the sprinkle on top along with the pecorino. This may be one of our new favorites, absolutely delicious!!
How do you think zucchini noodles would be in place of spaghetti noodles in this recipe?
Sure – the texture will obviously be different, but it will work. Enjoy!
So delicious and easy will make again. I’m glad it freezes too (my son grew a lot of kale that needs cooking). Thank you Jenn 😊
Easy and delicious – the perfect combo! Even my meat lovers enjoyed it!
I absolutely love this recipe! The flavours are bright an work so well together, the ingredients are satisfying and nutritious – no need to add meat for protein…. A real success. Thanks so much Jennifer @onceuponachef
This has become our go to pesto recipe! We top with some shredded chicken and roasted veggies (squash, bell peppers, and onions) for a more hearty meal. Thanks Jenn!
Hi Jenn. My husband loves Pesto as a sauce with his chicken and vegetables. So, if I’m not making any pasta, should I add any hot salty water to the sauce or just leave the water out? Thanks for another neat and great recipe idea.
Yep, I would just leave the water out. 🙂
Hello. Im not a big fan of pesto however, got Pecans , Swiss chard from garden, so Ill try it with this twist will let ya know. Live And cook live and learn. Thank you for the inspiration and as always ,,” Good Appetite “