Linguine with Kale Pesto
- Total Time: 25 mins
- Yield: 4 1x
Description
Adding to a basic basil pesto is a great introduction to the “superfood” of the moment: kale.
Ingredients
- 1 package of Linguine pasta
- 1/2 cup (120 ml) kale, cleaned and chopped
- 1/4 cup (60 ml) basil leaves
- 1/2 cup (120 ml) toasted walnuts
- 1 clove garlic
- 1/2 tsp salt
- 1/2 cup (120 ml) shredded parmesan cheese
- 1/2-3/4 cup (120-180 ml) extra virgin olive oil
Instructions
- Boil a medium sized pot of water with a pinch of salt.
- Prepare a bowl of cold ice water.
- Add kale to boiling water and cook for 2 minutes.
- Strain and immediately immerse kale into ice water to stop cooking and maintain its bright green color. train.
- Finely chop garlic using a chef’s knife.
- Add walnuts, kale, basil, garlic, salt and parmesan cheese to a food processor.
- Slowly add olive oil while the machine is running. Stop when your pesto reaches the desired consistency.
- Store in an airtight container in your refrigerator for up to 3 days, but you can also freeze the pesto for up to 2 months.
- Cook the linguine in boiling water per package instructions. Then strain the liquid and pour a tbsp of oil to prevent the noodles from clumping together.
- In a wok, heat the pesto and drop in the noodles, stirring everything together. Sprinkle with freshly grated Parmesan on the top, and serve immediately.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
Find it online: https://honestcooking.com/linguine-with-kale-pesto/
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Frequently Asked Questions
Why does the kale get blanched before going into the pesto?
The recipe calls for boiling the ½ cup of kale for exactly 2 minutes, then immediately plunging it into a bowl of cold ice water. This blanching step stops the cooking, softens the kale’s tough fibers so it blends smoothly, and — critically — locks in the bright green color that makes the pesto visually striking.
Why does this pesto use toasted walnuts instead of pine nuts?
The recipe specifically calls for ½ cup of toasted walnuts, which are more affordable than pine nuts and have a bolder, earthier flavor that stands up well alongside the bitter kale and sharp parmesan. The walnuts are processed together with the kale, basil, garlic, salt, and ½ cup of parmesan before the olive oil is streamed in.
Can I make this pesto ahead of time and freeze it?
Yes — the instructions say to store the pesto in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 2 months. Thaw fully before tossing with the cooked linguine and warming in a wok. 
