
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.
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.
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.




