Kale and Walnut Pesto

Course: Appetizer, Main Course, Side Dish
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 34
Author: Lord Byron's Kitchen
Print Recipe


  • 4 cloves garlic, peeled
  • 8 cups kale, washed and roughly chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup olive oil
  • 1 1/2 cups walnuts, chopped
  • 2 cups parmesan cheese, grated


  • Add the garlic, salt, pepper, and walnuts to a food processor. Pulse until smooth.
  • Add the kale, and pulse until well chopped and pulp-like.
  • Add the parmesan and olive oil. Pulse until all ingredients are well combined.
  • Transfer to a clean, sterile mason jar and store for up to one week in the refrigerator.


Serving size is one tablespoon.