Easy Cavolo Nero Pesto (Tuscan Kale Pesto)

Name: Easy Cavolo Nero Pesto (Tuscan Kale Pesto)
Prep time: 10 min
Total time: 10 min
Yield: 675
Ingredients: 200 g cavolo nero any tough stalks removed; 150 g walnuts; 150 g parmesan; 3-4 clove garlic cloves; 1 lemon juice; 250 ml olive oil

This vibrant cavolo nero pesto is a bold, earthy twist on the classic basil version. Packed with nutrient-dense Tuscan kale and toasted walnuts, it’s perfect for tossing with pasta, spreading on sandwiches, or dolloping over roasted vegetables.

Servings675 Portions

Prep Time10 Mins

Cook Time0 Mins

Difficulty

Easy

Ingredients

675

cavolo nero any tough stalks removed
200 g
walnuts
150 g
parmesan
150 g
garlic cloves
3 clove
lemon juice
1
olive oil
250 ml

Step-by-Step Instructions

Prepare the kale by removing any tough, woody stalks from the cavolo nero and tearing the leaves into manageable pieces.

Place the torn kale into a food processor. Add the peeled garlic cloves, crumbled parmesan cheese, walnuts, lemon juice, and olive oil.

Pulse the mixture until it forms a thick, slightly textured paste. If you prefer a thinner or smoother pesto, add a splash more olive oil and blend for a few extra seconds.

Transfer the pesto to an airtight container. It can be stored in the refrigerator for up to one week or frozen for up to three months.

Chef's Tips

To keep the pesto a vibrant green, you can quickly blanch the kale in boiling water for 30 seconds and plunge it into ice water before blending. For a vegan version, substitute the parmesan with 3 tablespoons of nutritional yeast.