Kale And Walnut Lemon Pesto Penne

Kale And Walnut Lemon Pesto Penne


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This pesto has a vibrant color to match its bold flavor. If desired, sprinkle with parmesan cheese for additional flavor and garnish. Pair this magnificent pasta dish with a glass of Chianti.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

6 servings


  • 5 C. kale, rinsed with stems trimmed and discarded
  • 1 clove of garlic
  • ¼ C. plus 2 T. walnuts, roughly chopped
  • 2 T. extra virgin olive oil
  • 2 T. lemon olive oil
  • salt
  • pepper
  • 1 lb. penne, prepared

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In a small, dry sauté pan at high heat, place walnut pieces and, stirring constantly, allow to lightly toast for about 5 minutes. Watch for color darkening. Set aside. Combine the olive oils. In the bowl of a food processor, place kale, garlic clove, and walnuts. Pulse to break down the kale. As food processor is running, drizzle olive oil into the food processor bowl stopping to scrape down sides if needed. Season with salt and pepper to taste. Sprinkle with reserved walnuts. Serve on hot or cold pasta of your choosing.

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