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Kale Pesto with Toasted Walnuts

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant kale pesto with toasted walnuts offers a nutritious and earthy twist on the traditional Genovese sauce. By swapping pine nuts for buttery walnuts and adding robust kale, the recipe achieves a deep, savoury flavour that perfectly complements the aromatic fresh basil. The result is a versatile, bright green sauce that feels more substantial than a standard herb oil, making it an excellent store-cupboard staple for quick weekday meals.

As a brilliant vegetarian option, this pesto is packed with iron and healthy fats, providing a wholesome alternative to shop-bought varieties. It works beautifully when tossed through warm linguine or stirred into a seasonal vegetable risotto for extra punch. If you have any leftovers, try drizzling it over roasted root vegetables or spreading it onto toasted sourdough with sliced tomatoes for a simple, nutritious lunch.

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Ingredients for Kale Pesto with Toasted Walnuts

  • 2 cups packed torn kale leaves, stems removed

  • 1 cup packed fresh basil leaves

  • 1 teaspoon sea salt

  • 60ml extra virgin olive oil

  • 60ml toasted walnuts

  • 4 cloves garlic, chopped

  • 60g grated Parmesan cheese

How to make Kale Pesto with Toasted Walnuts

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In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the walnuts and garlic and process again, then add the cheese and pulse to combine. Toss with your favourite pasta and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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