Who says pesto needs Parmesan or basil to be delicious? Not me! This walnut and kale pesto is bold, nutty, and just the right amount of earthy. It skips the cheese and basil, blending up in minutes. Perfect for tossing with pasta, spreading on sandwiches, or dolloping on Sweet Potato and Russet Hash.
If you've ever thought pesto was just for summer, this Kale Walnut Pesto is here to change your mind.
I make it all the time because I buy those way too big bags of chopped kale for my Vegan Kale Potato and Leek Soup and the Homemade Vegan Mango Kale Smoothie, which I drink even in the winter.
This is a great pesto for when basil season is long gone, but your pasta still needs a little love. I also like to drizzle over veggies like Sweet Potato and Russet Hash, or even spread on sandwiches for a quick flavor boost.
If you're in a saucy mood (and when aren't we?), check out my Cuban Chimichurri Sauce, which is another favorite.
Or, if you want to branch out beyond pestos, my guide on How to Make Homemade Vegan Sauces (Easy + Fast) shows you how to whip up creamy, tangy, and flavorful sauces in minutes.
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Why I Love This Recipe
- 100% dairy-free and basil-free pesto. This vegan pesto gets its richness from walnuts and olive oil.
- A great way to use up that bunch of kale in your fridge.
- Ready in under 10 minutes.
- It keeps really well in the fridge.
- Walnuts are cheaper than pine nuts but just as tasty.
- It is ideal for colder months when basil is out of season, but you still crave that fresh pesto vibe.
Ingredients in Walnut Kale Pesto
Kale: Lacinato kale (also called Tuscan or dinosaur kale) or curly kale works well for this pesto. Kale gives this pesto a unique, slightly bitter taste.
See the printable recipe card for quantities and a full list of ingredients.
Variations
- Blend half kale and half spinach for a milder, slightly sweeter flavor. If you want full-on spinach pesto, try Roasted Garlic and Spinach Pesto.
- Blend in a spoonful of vegan yogurt, silken tofu, or avocado for a silkier texture that can double as a dip.
- Add a tablespoon of nutritional yeast or vegan parmesan for that savory, "Parmesan-style" umami kick.
- Toasting brings out the natural oils and gives a warm, nutty flavor that makes your dairy-free pesto taste richer.
How To Make Walnut and Kale Pesto
See the complete printable recipe card below for the details.
Step 1: Combine all the ingredients in a food processor or bullet. Blend until it is the consistency you desire.
Step 2: Check and adjust for salt and lemon juice.
Top Tips
- If using curly kale, consider giving it a quick rub before blending. It softens the leaves and helps the pesto turn out smooth.
- If using a bullet blender, shake often to help the blades catch everything. Add a little oil or water, a tablespoon at a time, if it's too thick, since kale can be stubborn in a bullet blender when there is not much liquid.
- Start with less olive oil and drizzle more as needed until you reach your perfect consistency.
- Keep it chunky if you want. Pulse the pesto instead of pureeing it smooth. A bit of texture from the nuts and kale gives it character and bite.
- This vegan pesto freezes really well! Spoon it into ice cube trays for easy single-use portions, which is great for quick weeknight meals.
Serving Suggestions
- Spread it on sandwiches or swirl this walnut kale pesto through spaghetti or penne.
- Use it as a pizza sauce. Use it in Pear and Pistachio Pesto Pizza
- Add a spoonful to soups and stews like Lemony Brown Lentil Soup, or One-Pot Vegan Minestrone.
- Drizzle it over roasted veggies like Sweet Potato and Russet Hash or Pesto Roasted Vegetables.
Walnut Kale Pesto FAQS
Cashews work great and make a similar pesto to the vegan Trader Joe's pesto. Each nut brings its own flavor and texture. While walnuts give earthy depth, cashews make it creamier.
Kale can be bitter, but that's why lemon juice saves the day. Blanching the kale for 30 seconds before blending also softens the flavor if you're sensitive to its bitterness.
It keeps really well if you store in an airtight container for up to about 5 days.
Drop a comment and tell me how this Walnut and Kale Pesto turned out! Was it love at first bite? Surprisingly edible? Or a full-on yuck? And if my directions helped (or didn't), please let me know so I can continue to improve these recipes for you.
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Walnut and Kale Pesto
Equipment
- Food Processor Optional or use a bullet
- Nutribullet Optional or use a food processor
Ingredients
- 2 cups kale fat stems removed and medium packed (about 30 grams)- I use curly kale
- ½ cup walnuts toasted, if desired*
- 2 cloves garlic
- 1-2 tablespoons lemon juice
- ⅓- ½ cup olive oil or extra virgin olive oil (EVOO)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prep the kale: Remove any tough stems from the kale and roughly chop the leaves. Rub it a little if you want a smoother pesto. You'll want about 2 medium packed cups.
- Blend it up: Add the kale, walnuts, garlic, lemon juice, salt, pepper, and oil to a bullet blender. Shake the container a few times between blends to help move the ingredients toward the blades. If it's too thick or not blending smoothly, add a teaspoon of water or oil at a time until it reaches a creamy consistency. Kale can be a bit tough to blend in a bullet with minimal liquid, so patience (and a few good shakes) goes a long way!If using a food processor, add the kale, toasted walnuts, garlic, lemon juice, salt, and pepper to a food processor. Pulse a few times to start breaking everything down. With the motor running, drizzle in the olive oil until the pesto reaches your desired consistency.
- Adjust to taste: Taste and add more lemon juice, salt, or oil if needed.
- Serve or store: Use immediately, or store in an airtight container in the fridge for up to 5 days. You can also freeze it in small portions for later.
Regi Pearce says
This makes for such a quick, healthy dinner. Love having a batch in the fridge and using all week long.