It never fails – every week I load up on vibrant bunches of kale and leafy greens at the grocery store. Then 5-6 days later, I find them sadly forgotten. They’ve been shoved in the back of the crisper drawer, wilted and just begging for attention! I desperately try to hide them in some type of soup or frittata before I hit the store again, buy more, and repeat the viscous cycle. That is until I learned about kale pesto.
It’s madness really. Why on earth was I desperate to find ways to use those lackluster leafy greens when I could have been making this walnut kale pesto the whole time?!
This walnut kale pesto is a lifesaver recipe for helping me clear my crisper drawer. It is also a fresh, welcome update to its sometimes overplayed, classic counterpart – basil pesto.
This pesto recipe comes from Janet Fletcher’s new cookbook, The Wine Country Table. This book is chock-full of gorgeous imagery from 23 stunning California farms and wineries. Also included are 50 vibrant recipes inspired by California’s wine-growing regions. When the lovely folks at California Wines sent me this book, I was desperately in need of a little ray of California sunshine. We have been missing the west coast so badly! In only a few short months, we will be there for our summer visit. Until then, I’ll be getting my Cali fix by cooking more delicious recipes from this book!
I’M NOT THE ONLY ONE LOVING THE WINE COUNTRY TABLE! IF YOU ENJOYED THE WALNUT KALE PESTO, HERE ARE 3 MORE RECIPES FROM THE COOKBOOK THAT WERE FEATURED AROUND THE INTERNET. THEY CAPTURED MY ATTENTION AND HAVE HAD MY TASTE BUDS BEGGING FOR MORE!
Little Gem Lettuces with Olive Oil Poached Tuna|| This dish requires a lot of olive oil for poaching, but you won’t waste a drop. Use some of the flavorful poaching oil in the salad dressing. You can then strain and refrigerate the remainder for cooking greens or dressing future salads. The strained oil will keep for a month.
Roast Chicken with Meyer Lemon and Smoked Paprika || Spain’s aromatic pimentón de la Vera (smoked paprika) gives these succulent chicken thighs a deep, ruddy color. They roast on a bed of red onion and sliced Meyer lemon. You’ll want to serve every drop of the lemony, garlicky pan juices.
Red-Wine Braised Duck Legs with Dried Plums || Dried plums soften in the braising juices and contribute their sweet, fruity flavor as the duck legs slowly braise to tenderness. Red wine adds depth and a touch of acidity to balance the richness of the duck. Preliminary roasting renders most of the duck fat, which you can use to sauté turnips or carrots.
If you’ve tried this Walnut Kale Recipe, I would be so grateful if you would rate it. Let me know what you think in the comments below. I just love hearing from you and your reviews and comments really help others that visit This Mess is Ours!
Walnut Kale Pesto
Trust us, make a double batch of this kale pesto because it is delicious on EVERYTHING we’ve tried it on from bagels and cream cheese to eggs, minestrone, chicken, and roasted potatoes!
Wine suggestion: California Chardonnay or Pinot Gris/Grigio
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian, Gluten Free
Keywords: Gluten Free, pesto, kale
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What are the health benefits of kale?
Kale is one of the most nutritious foods out there and the list of health benefits seems to never end. This low calorie vegetable holds in 1 cup much more than an entire day’s recommended dose of Vitamins A,K, and C. The valuable nutrients in kale keep your eyes healthy, lower cholesterol, and supply your body with much needed minerals that most people do not get enough of.
Click here for more information about the health benefits of kale.
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