I’m so disappointed:( I followed the recipe to the exact measurements and the pesto is sooo salty i added now more walnuts and olive oil but it’s still very salty. Note: Toasting the walnuts isn't essential, but it brings out their flavor and makes them crunchier. Q: I’m allergic to walnuts, pecans and not crazy about pine nuts. … Thank you! ), This site is protected by reCAPTCHA and the Google. Most pine nuts available in the US are from China and they are a different type than those grown in New Mexico or Europe. Traditional pesto is made with garlic, pine nuts, salt, basil leaves, Parmigiano-Reggiano, and extra-virgin olive oil. Transfer to a plate and set aside. Pesto is also nice stirred into or dolloped on top of soup like in this recipe. Hi Jenn love every single recipe you have! Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Can I use pumpkin, sunflower seeds or maybe almonds? Meanwhile, make the pesto: In the bowl of a food processor fitted with the steel blade, combine the kale and basil. Could I use mozzarella instead of Pecorino Romano cheese in the pesto? It is well worth paying more for those grown in the USA. The walnuts and cheese on top added the perfect texture and flavor to finish the dish! Made exactly as written, but cooked the spaghetti in my Instant Pot in vegetable broth. Get new recipes each week + free 5 email series. 4 oz kale (115 g), washed and stems removed; 1/4 cup walnuts … It’s ready in 15 minutes and tastes amazing. I thought it was really very tasty and I appreciate that when using no carbs! It has become a firm favourite and, have shared it with friends. The data is calculated through an online nutritional calculator, Edamam.com. What do you think? Thanks again Jenn! Add a teaspoon of salt and the kale. It turned out great. Thank you! I added some grated Parmesan because I like it cheesy. I have lots of kale and basil in my garden and just harvested my garlic. Hope you enjoy! Hope you enjoy! It is delicious with a wonderful texture and consistency. Perfect proportions of ingredients. Toast the walnuts in a dry skillet until lightly browned; let cool. Perfect as a snack to … This was the first time I had ever made pesto, I had so much basil in the garden this year I thought I’d give it a try. I added an extra 1/4 tsp salt, as well, since the pecorino is a slightly less salty cheese. My whole family loves this, and it is not easy to please everyone in a family of 6, but this one wins! Alive with fresh, bright, herby flavor, this will be your new favorite pesto recipe! Add the spaghetti and boil until al dente, about 10 minutes, or according to package instructions. This field is for validation purposes and should be left unchanged. It is traditionally made with a mortar and pestle, but thankfully most modern versions call for using a food processor. This field is for validation purposes and should be left unchanged. From my cookbook, this winter-friendly twist on pesto pasta is one of my go-to weeknight dinner recipes. This vegan kale walnut pesto is made with kale, basil, walnuts… That one literally did not make the cut for this recipe. Great tips on freezing! It’s balanced and delicious. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Thank you for a wonderful recipe! Add the pasta and cook until al dente. Wondering if I can substitute fresh spinach for the kale? Makes about 1-1/4 cups (about 10 servings), extra virgin olive oil, best quality such as Lucini or Colavita, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Pizza with Pesto, Fresh Tomatoes & Mozzarella, Pasta with Sun-Dried Tomato Pesto and Mozzarella Pearls, Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto. Wow this really is a fabulous pesto Jenn! Hi Jenn, I was planning on making this recipe for a friend who’s vegan. Perfect. https://www.today.com/recipes/joy-bauer-s-kale-pesto-pasta-recipe-t138611 I like to use it as a base for my pizza, with sliced tomatoes instead of tomato sauce. 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. My husband and I are big fans! Learn how your comment data is processed. Please LMK how it turns out if you try it (and so glad you like the recipes)! Made this in Scotland! My kids love to simply dip fresh bakery bread in it and ask for it often! Substituting pine nuts for walnuts is genius. ), This site is protected by reCAPTCHA and the Google. Use the sauce immediately or store it in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the sauce from oxidizing, which would turn it an ugly brown color). Hi Debbie, Yes, it is per serving, so a bit of an indulgence. Thank you, Jenn, for this amazing and oh-so-simple recipe. Begin by toasting the walnuts in a 350°F-oven until lightly toasted and fragrant, 6 to 10 minutes. You Rock Girl, Hi Gail, I think subbing the pasta with zucchini noodles is a great idea! Hi Jenn, Just made your pesto. The walnuts in it were great too. Once I found this recipe, there’s never been another acceptable pesto on my plate whether it’s puddled over pasta or spread on some bread. Hi Sooyeon, I have the Cuisinart 14-cup and am very happy with it. I am heading to my garden to pick more basil to make more for my freezer. Made this last night and it was just lovely! Amazing! I’m looking forward to tossing it with brown rice pasta, artichoke hearts, and tomatoes. I'd love to know how it turned out! Had taken Basil with me and managed to get another plant. Loved it! Thanks for a great recipe. mine was salty too. One of my favorite things about summer cooking is stepping out my back door to pick fresh herbs from my little potted herb and flower garden. We loved it. Drain ravioli and add to sauté pan, adding a bit of the pasta water to pan to thin sauce. I always make a double batch and freeze. This dish was amazing! Delicious! I’ve had great luck with my basil plant this year so my freezer is stocked! As long as you have lots of garlic and basil you can’t go wrong. Glad you enjoyed. I will be making this again. We’ve made it twice and have always been very happy. Then, with the food processor running, add the olive oil through the feed tube in a steady stream. Will be using it to make your pesto pizza. You can also freeze pesto for future use if you have more than you can use now. INCREDIBLE!!! It goes with just about everything I can think of! If you intend to have leftovers, transfer the amount of pasta you think you’ll be eating immediately to … Definitely going to make it again. If so, definitely! I suggest less salt and pepper. Hi Jenn, do you think pecans or pine nuts could be subbed for the walnuts? 7-Ingredient vegan kale pesto, made with cooked kale and walnuts instead of fresh basil and pine nuts. 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. I hope there is a good substitution because I have a lot of kale and basil in my garden that I need to do something with (end of season here in Canada . Learn how your comment data is processed. Love this recipe for the taste and healthy ingredients that it incorporates. It always amazes me how the tiny seedlings I impatiently wait for to sprout in May grow into more herbs than I can possibly use up in August. It’s super easy just to break off what you need. I even bought my BFF one! . Hope you enjoy! While ravioli are cooking, add 1 1/2 tablespoons Walnut Pesto to a small sauté pan and cook until warm over low heat. This dish has become part of our regular rotation, substituting red lentil rotini for the spaghetti. Yummy!! Any chance your nuts were bad? This dish pretty much screams “Springtime!” With fresh basil and kale, nice ripe cherry tomatoes, and crisp asparagus, it’s basically spring in a bowl. I did substitute fresh spinach for the kale since I’m not a huge fan of kale and it was wonderful. 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. It was easy to make and my kids devoured it! This was good, but we both prefer Jenn’s classic basil pesto (espeically with the broiled shimp). Love this recipe! Any suggestions on how to “drizzle” a small amount. It really makes so much that unless I’m feeding a crowd I can’t eat it up fast enough. I used walnuts (and always will after this), it was easy to make and the family loved it. I think that will work; just omit the sugar as you won’t need it to balance the bitterness of the kale. To toast them, preheat the oven to, — Madhuri Krothapalli on February 13, 2019. Thanks for all your wonderful recipes in your cookbook and online. I also made the pasta recipe with the pesto. I usually make enough for one meal and put the left-overs in an ice cube tray and freeze it… I’ve found numerous truly great recipes on your site, and I appreciate you! If the pasta seems dry, add more of the water. It was delicious and very simple to make. This was sooooo good! Would it be fine to use dried basil? Sure, but I’d skip the olive oil and garlic that the dough gets topped with. It was very easy to prepare and the whole family enjoyed it. Hi, Jenn! Read more…, Plus free email series "5 of a Classically Trained Chef", 12 Easy Quick Bread Recipes (No Yeast Needed! What can I replace the Pecorino Romano cheese with? My family and I enjoyed it with fresh pasta. You can add the defrosted cubes to soups, pasta dishes, eggs, sandwiches, and potatoes. It freezes well, too. This website is written and produced for informational purposes only. Hi Cheryl, Glad you enjoy the pesto! Loved this recipe, used bucatini noodles and it was beautiful. My whole family loved it and it is definitely going into the dinner rotation! Just made my first ever batch of pesto to be used in another recipe I’m making for dinner – this turned out amazing! )We then pre-bake until it starts to turn brown. Add the spaghetti and boil until al dente, about 10 minutes, or according to package instructions. I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Pasta with Sun-Dried Tomato Pesto & Mozzarella Pearls, Pizza with Pesto, Fresh Tomatoes & Mozzarella, Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto. Means you really disliked it a guarantee an online nutritional calculator, Edamam.com I enjoyed it with fresh.. Have walnuts in a produce box this week had available nicely — thanks for reporting back try again omit. Basil really covered the taste and adjust seasoning, if necessary, then serve topped with drop. Overflowing, which means it ’ s what I had basil and Arugula at so. 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