Kale Walnut Pesto
This bright green sauce comes together quickly in a high-powered blender. Punchy lemon and garlic flavors make Kale Walnut Pesto a perfect complement to not just pasta, but eggs, potatoes, roasted cauliflower or a toasty slice of bread. Uses [KitchenAid® High Performance Series Blender](https://yummly.app.link/dCkCTaFsd1).
Ingredients
freshly ground Black pepper
Kosher salt
1 lemon (juiced and peel grated)
⅓ cup freshly grated Parmesan cheese
2 cups packed kale leaves, (about 1 small bunch, ribs discarded, chopped)
1 cup walnut halves, toasted
3 cloves garlic, roughly chopped
½ cup plus 1 tablespoon extra-virgin olive oil, divided
Step by step
Heat 1 tablespoon oil in small skillet over medium-low heat. Add garlic and sweat until tender, about 1 minute. Set aside to cool slightly.
To toast walnuts, spread in single layer in heavy skillet. Cook over medium heat, stirring frequently, until lightly toasted, 1-2 minutes. Remove from heat and set aside.
Combine garlic, toasted walnuts, kale, Parmesan, lemon peel and lemon juice in the blender jar. Secure lid and pulse 2-3 times on high, using the tamper to push down ingredients as needed, until mixture is finely chopped. Add remaining 1⁄2 cup oil, increase speed to medium (Speed 5 or 6) and blend until oil is incorporated, about 30 seconds. Season to taste with salt and pepper.
Use immediately, or store in airtight container in refrigerator for up to 2 days or in freezer for up to 3 months (the pesto will darken over time).
TIP: Toss it with your favorite hot pasta, and use a little of the pasta cooking water to thin the sauce to the ideal consistency, or toss it with zucchini “pasta” strands.