This summer my garden was such a satisfying and delicious project. And even though it’s mid-September already (where is time going?), we are still harvesting kale and plenty of herbs, even basil. This kale pesto is bursting with flavor, and completely nourishing thanks to the addition of walnuts (hello healthy omega-3 fats and protein) and comes together in just 15 minutes, yes, that’s right you heard me. Prep the sauce while your pasta is boiling and you will have dinner on the table in 30 minutes; now that’s a week-night meal I can get excited about!
2 cups chopped fresh kale
1 cup basil leaves tightly packed
½ cup raw walnuts – soaked ahead of time if you can
½ cup shredded Parmesan cheese
Zest and juice of a medium lemon
2 cloves of garlic – minced
½ cup extra virgin olive oil
½ teaspoon salt
¼ teaspoon fresh black pepper
01.Place the chopped fresh kale, basil and walnuts in a food processor and pulse several seconds.
02.Add Parmesan, lemon zest, juice and garlic, and pulse again several times.
03.Use a spatula to scrape down the sides of the food processor and pulse again.
04.With the food processor running, slowly drizzle in the olive oil and continue processing until the mixture looks like thin paste.
05. Remove to a storage container and stir in the salt and pepper, adjusting amounts to taste.
06.Serve with your favourite pasta. The sauce can be refrigerated for up to a week in a sealed glass container.