Walnut, Kale and Spinach Pesto

Walnut pesto

A dear friend mentioned today that I should not be buying Pine Nuts from China (or eating anything from China). I usually buy Trader Joe’s Pine Nuts, but I decided this time to skip Pine Nuts and try a Walnut Pesto.


  • 2 cups gently packed fresh baby Spinach and Kale, washed and stems removed
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/3 cup walnuts
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 Tablespoon lemon Juice
  • 1/4 – 1/3 cup extra virgin olive oil



Place the walnuts in the bowl of a food processor fitted with the steel blade. Process until coarsely chopped, about 10 seconds. Add the spinach & kale leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store 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 pesto from oxidizing. It will keep in the refrigerator for about a week.

Makes about 1-1/4 cups. This is great on pasta, potatoes, roasted fish, Pizza.. whatever


2 thoughts on “Walnut, Kale and Spinach Pesto

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