Kale Walnut Pesto Pasta 🌿🥬🌰🍝 Earthy, Bright, and Herbaceous With a Bold, Garlicky Green Sauce

This is pesto with backbone — hearty kale blended with toasted walnuts, garlic, lemon, and olive oil into a rich, vibrant sauce that clings to every bite of pasta.

It’s earthy, nutty, and fresh all at once, giving you bold flavor and big greens in one fast, feel-good dish.

Ingredients (Serves 2–3)

For the pasta

• 8 oz spaghetti, linguine, fusilli, or penne
• Salted water for boiling
• ¼–½ cup reserved pasta water

For the pesto

• 2 cups kale leaves (stems removed)
• ½ cup fresh basil or parsley
• ⅓ cup toasted walnuts
• 2 cloves garlic
• Zest and juice of ½ lemon
• ½ cup grated Parmesan or nutritional yeast
• ⅓–½ cup olive oil
• Salt and black pepper to taste
• Optional: pinch of red pepper flakes

To finish

• Extra Parmesan or chopped toasted walnuts
• Drizzle of olive oil or lemon juice
• Optional: chili oil or crushed red pepper for heat

Instructions

Step 1: Cook the pasta
Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.

Step 2: Make the pesto
In a food processor or blender, combine kale, basil, walnuts, garlic, lemon zest and juice, Parmesan, and a good pinch of salt and pepper. Pulse until chopped, then stream in olive oil while blending until smooth and creamy. Adjust thickness with more oil or a splash of water.

Step 3: Toss and coat
Return cooked pasta to the pot or a large bowl. Add pesto and a splash of pasta water. Toss until glossy and fully coated. Taste and adjust seasoning.

Step 4: Serve hot or at room temp
Plate with extra cheese, nuts, or a drizzle of oil for shine and finish.

Flavor Variations

• Swap walnuts for almonds, cashews, or sunflower seeds
• Use spinach, arugula, or beet greens instead of kale
• Add roasted garlic or miso for deeper umami
• Stir in sun-dried tomatoes or olives for punch
• Top with a poached egg or shredded chicken for extra protein

Pro Tips

• Toast the walnuts for deeper flavor — just a few minutes in a dry pan
• Blanch kale for a milder flavor if it’s very strong
• Start with less oil and add gradually for control
• Pasta water helps emulsify and cling — don’t skip it
• Use nutritional yeast for a dairy-free, umami-packed version

Final Thoughts

Kale Walnut Pesto Pasta is bold, vibrant, and full of texture — a green sauce with real presence that turns pantry staples and humble greens into something craveable. It’s fast, filling, and flexible enough for any night of the week.

Blend it. Toss it. Let the greens take the spotlight. 🌿🥬🌰🍝

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