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Kale Walnut Pesto with Spaghetti

August 21, 2019 by Marisa 8 Comments

Spaghetti with walnut kale pesto in a skillet.

Kale and Walnut Pesto with Spaghetti is a healthy, nutrient packed pasta dish. It’s easy and quick to put together which makes it simply perfect for any day of the week. 

Kale Walnut Pesto with Spaghetti

What do you make when a copious amount of homegrown kale lands on your kitchen counter?

My daughter and son-in-law organically grow their own kale and say that it literally grows like weed in their garden. There is just so much of it! And seeing that they were on their way down south for a week, I was the happy recipient of these nutrient dense greens.

Normally I would simply rub the washed and dried leaves with olive oil and toss in my salads. Or add handfuls of the chopped green leaves to most soup bases.

But then I thought it would be a wonderful opportunity to preserve this summer’s bounty by making some home made pesto!

Pesto is a wonderful way of preserving leafy greens and can be used or added to various recipes.

It’s also convenient to have on hand at a moment’s notice as this quick sauce is so versatile.

Ingredients for kale pesto.

Prepping Kale 

The kale you see here is more of a flat leaf variety with purplish veins and large overgrown leaves.

But really you can use any type of kale that you may find. Prepping will be the same!

  • You’ll need to rinse and pat the leaves down dry.
  • With a knife carve out the fibrous and thick part of the vein and stem. But don’t discard the stems, you can freeze and use the stems in soups.
  • Coarsely chop the leaves before adding to the food processor as this makes it easier to pack in and pulse.

Kale and walnut pesto in a glass jar.

Not everyone enjoys the slight bitterness of raw kale. But you can deflect some of that bitterness by combining the kale leaves with other leafy greens or herbs.

Some that work quite well are:

  • Arugula
  • Baby Spinach
  • Basil
  • Mint
  • Parsley

And if you want a Vegan Kale Walnut Pesto simply omit the Parmigiano-Reggiano cheese altogether.

You can also substitute walnuts with:

  • Pinenuts
  • Almonds
  • Pecans
  • Cashews

Do you have a nut allergy in the family? You can omit the nuts for a nut free alternative!

Spaghetti tossed with kale pesto.

How To Use Kale Walnut Pesto

Aside from using kale walnut pesto with spaghetti, or another pasta of your choice, you can also use it for:

  • Slathering on sandwich bread such as these Pan Grilled Chicken Panini.
  • Spread it on flatbread or pizza dough then top with your favourite toppings.
  • Use it as a dip and serve with crudités, sliced veggies.
  • Dress up a platter of fresh mozzarella with sliced tomatoes topped with dollops of kale and walnut pesto.

Spaghetti with walnut and kale pesto on a white plate.

My favourite way of serving this pesto is in tossing it with spaghetti which you can have on the dinner table in less than 30 minutes.

And, if you want to add an extra layer of flavour and texture then top your pasta with some homemade toasted bread crumbs.

It takes this dish to over the top gorgeous and delicious!

All you’ll need are some chopped crustless pieces of bread, pan toasted with a little olive oil and you’ll have some crunchy goodness to top your pasta with!

Spaghetti with walnut kale pesto in a skillet.

Although I’ve made a few batches, I still have quite a bit of kale leaves chilling in my fridge.

If you have any recommendations, leave me a comment below! I’d love to hear your thoughts! 

Buon Appetito!

Spaghetti with walnut kale pesto in a skillet.
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Kale Walnut Pesto with Spaghetti

Kale and Walnut Pesto with Spaghetti is a healthy and flavourful pasta dish. It's quick and easy to put together and simply perfect for any day of the week.
Prep Time20 mins
Cook Time10 mins
Course: Pasta
Cuisine: Italian
Keyword: Kale Walnut Pesto with Spaghetti
Servings: 5
Calories: 699kcal
Author: Marisa

Ingredients

  • 2 cups kale (roughly chopped) rinsed, dried and firmly packed
  • 1 cup Italian parsley (roughly chopped) Rinsed, dried and firmly packed
  • 1 garlic clove
  • 1/3 cup walnuts lightly toasted
  • lemon zest from one medium sized lemon
  • lemon juice from one medium sized lemon
  • 1/2 cup extra virgin olive oil
  • 1/4 cup Parmigiano Reggiano cheese freshly grated
  • red chili pepper flakes 2 generous pinches
  • salt and pepper to your taste
  • 450 grams spaghetti
  • 1 cup freshly toasted bread crumbs optional (see notes below)

Instructions

Kale Walnut Pesto

  • Fill a large sauce pot with water and bring to a boil.
  • Meanwhile, start making the kale pesto.
  • Place the kale, parsley, garlic, walnuts, both the zest and juice of a lemon and the olive oil in a large food processor.
  • Pulse until smooth.
  • Transfer the pesto to a small bowl and stir in the cheese, chili flakes and salt & pepper to your taste.
  • Set the pesto aside while you cook the pasta.

Pasta

  • Bring a large pot of water to boil.
  • Once the water boils, salt the water and cook the spaghetti according to package instructions.
  • When the pasta is cooked, reserve 1/2 cup of the pasta water then drain the spaghetti.
  • Return the pasta to the sauce pot and toss with approximately 1/2 cup of pesto and the reserved pasta water.
  • Taste the pasta and add additional pesto if needed or simply to your liking.
  • Plate and serve with a dab of pesto, some extra cheese, a sprinkle of chilli pepper and toasted breadcrumbs if using.
  • You can store any remaining pesto for up to a week in the fridge.
  • Or freeze up to 1 month.

Notes

Toasted Breadcrumbs:
Use your favourite bread, crust removed and chopped into small pieces (approximately 1 cup).
Heat a skillet with 1 tablespoon of olive oil and add the breadcrumbs.
Toast the crumbs while tossing frequently for about 5 minutes or until the crumbs turn golden brown.

Nutrition

Calories: 699kcal | Carbohydrates: 87g | Protein: 19g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 261mg | Potassium: 476mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3727IU | Vitamin C: 48mg | Calcium: 182mg | Iron: 4mg

Filed Under: Pasta, Pesto Tagged With: kale, parsley, pesto, spaghetti, walnuts

Easy Homemade Artichoke Pesto

April 20, 2018 by Marisa 24 Comments

Easy Homemade Artichoke Pesto

A delightfully Easy Homemade Artichoke Pesto sauce made with oil and vinegar preserved artichokes, walnuts and parsley. This pesto is bursting with unmistakable fresh flavours and comes together in mere minutes.

Easy Homemade Artichoke Pesto

Nowadays its quite easy to find a variety of pesto sauces in your local grocery stores.

But for once, I urge you to skip the store bought variety and try a homemade version from your own kitchen. Once you do, you’ll never go back!

For one, the flavours are far more superior! But mostly its really just so, so easy to make your own.

A food processor speeds up the process but also a hand held emulsion blender would work equally well here.

Also a homemade pesto can be customized to your own personal tastes. The walnuts can be substituted with almonds or other favourite nuts.

And if you follow a vegan diet, you can simply omit the Parmesan cheese. This would still give you quite a flavourful and tasty sauce with all the nutritional benefits.

Easy Homemade Artichoke Pesto

Artichokes are one of the more staple vegetables I grew up with and just adore. But I admit that they’re quite a chore to clean and require lots of hands on experience to trim.

To simplify this pesto sauce I opted for oil and vinegar packed artichokes with the stems attached that are sold in glass jars. I drained them well and patted them down with paper towels because I really wanted the taste of my extra virgin olive oil to come through.

However, you can use frozen artichokes but just remember to thaw them first!

Easy Homemade Artichoke Pesto

How To Use Artichoke Pesto

There are many ways you can enjoy this Easy Homemade Artichoke Pesto.

You can use it as a condiment in your favourite sandwich, much as I do when preparing my Pan Grilled Chicken Panini  

Or you can slather the pesto over crostini as a quick appetizer.

It’s also equally delicious accompanied alongside poultry or fish and makes an amazing quick sauce to toss with pasta of your choice.

Easy Homemade Artichoke Pesto

Speaking of pasta, I would definitely say that these Trucchetti noodles with the elongated and twisted shapes make a perfect pairing with the creamy pesto sauce.

The twisted form creates little crevices which traps and cradles the artichoke pesto and delivers lots of yummy goodness in every bite.

First off, when tossing the pasta with the pesto use some of the cooked pasta water to thin the sauce. Use only as much as needed to ensure even distribution throughout the pasta dish.

Easy Homemade Artichoke Pesto

As a result you’ll be enjoying a wonderfully delicious pasta meal with a delightful creamy and flavourful sauce!

Buon Appetito!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Easy Homemade Artichoke Pesto
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No ratings yet

Easy Homemade Artichoke Pesto

A delightfully Easy Homemade Artichoke Pesto sauce made with walnuts and parsley, bursting with fresh flavors and ready in mere minutes.
Prep Time20 mins
Course: Condiment, Sauce
Cuisine: Italian
Keyword: Easy Homemade Artichoke Pesto
Servings: 2 cups
Author: Marisa

Ingredients

  • 12 ounce jar of oil packed artichokes
  • 1/2 cup walnuts
  • 2 garlic cloves
  • 1/3 cup grated Parmesan cheese
  • 1 1/2 cups firmly packed Italian parsley
  • 2 generous pinches of chili pepper
  • 2 tablespoons of freshly squeezed lemon juice
  • 3/4 cup extra virgin olive oil
  • salt and pepper to your taste

Instructions

  • In a food processor add the first 7 ingredients and with the motor running pour in the extra virgin olive oil and pulse just until you get a smooth paste.
  • Stir in the salt and pepper to your taste.
  • You can use artichoke pesto as a condiment in sandwiches, tossed with your favorite pasta or simply to enhance the flavors in a particular dish.

Notes

STORE PESTO in the fridge for up to 1 week with a layer of oil over the top to keep the greens from oxidizing or freeze for longer shelf life.

 

Filed Under: Pasta, Sauces, Soups Pasta Sauces Tagged With: artichoke, Italian, pasta, pesto, sauce

Pesto Alla Genovese

September 13, 2015 by Marisa 31 Comments

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pesto

Pesto alla Genovese is a simple fragrant sauce and one of Italy’s most popular sauces originating from Liguria in the north-western part of the boot.

The essential ingredients are basil, garlic, pine-nuts, extra-virgin olive oil and aged Italian cheeses such as Parmigiano-Reggiano, Pecorino Romano or Grana Padana.

It is super easy, delicious and can be put together in mere minutes. Pesto is best served fresh while the flavors are bright, bold and strong but also keeps well in the fridge for up to one week, covered, with an extra layer of extra-virgin olive oil in the jar to prevent the basil from oxidizing or turning brown.

There are endless ways to use pesto. Try it as a flavor booster for minestrone soup, pizza topping or as a sandwich spread. Toss it with gnocchi or any pasta of your choice.

fettuccine basil pesto 1

My favorite way is to toss it with linguine. So quick and easy and packed with the wonderful flavors of summer!

Ingredients:

  • 4 cups fresh basil
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup pine nuts
  • 3 garlic cloves
  • 1/2 teaspoon sea salt
  • 2/3 cup Parmesan cheese

Step By Step Pesto

basil pesto  Place the basil, extra-virgin olive oil, pine nuts, garlic cloves and salt into a food processor or a blender.

basil pesto1

 Process on high using the shortest amount of time so the basil does not lose it’s vibrant green color. (When I make large quantities I freeze it at this point before adding the cheese.)

basil pesto2  Unplug the machine and stir in the Parmesan cheese.

basil pesto3

I used the end of a wooden spoon to reach down and stir. Or simply invert the pesto sauce into a small bowl and then stir in the cheese. Taste and adjust the seasoning if needed.

pesto1

It should not be overly smooth. A little chunky with some texture and you have the perfect pesto sauce. 🙂

Yields 1 cup

©2015 Marisa’s Italian Kitchen

Filed Under: Pesto, Sauces Tagged With: basil, easy recipe, fettuccine, gluten free, lunch, pesto, Pesto alla Genovese, pine nuts, sauce, supper

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