Kale and Walnut Pesto

Yesterday was non-stop but somehow I mustered the energy to whip up this Kale and Walnut Pesto…and I’m glad I did! The richness of the toasted walnuts is an elegant pairing with the kale and walnut oil. I served it with poached chicken, but it would be great with whole wheat pasta, quinoa and steamed veggies, or even on your favorite grilled white fish. My love affair with kale continues to keep a smile on my face.

Kale & Walnut Pesto
These are rough estimations on ingredients because it was such a spur of the moment dish, so make sure to taste it along the way and season accordingly.

1/4 – 1/2 cup toasted walnuts
5 T. walnut oil
1 T. olive oil
1 T. water
3 – 4 T. shredded parmesan cheese
3-4 cups kale (I used a bagged curly kale)
S+P to taste

Toast walnuts on stove until lightly browned. Set aside, let cool. In a food processor, add all ingredients, pulse until well combined and relatively smooth. Taste and adjust for seasoning.

Poached Chicken:
Place two chicken breasts in a large pot and cover with water by about 1″. Bring to a boil. Once it reaches a boil, partially cover chicken and simmer for approximately 35 minutes. Serve a dollop or two of pesto on top of chicken. Enjoy!

RecipesCharlee Van Wagenen