Add this Kale and Walnut pesto to your favorite pasta or veggies for an alternative to the classic basil pesto. Toast the walnuts to add crunch and flavor.
What You Need
Original recipe yields 4 servings
3 cups loosely packed coarsely chopped stemmed kale leaves
1/3 cup KRAFT Grated Parmesan Cheese
1/3 cup coarsely chopped PLANTERS Walnuts, toasted
1/3 cup KRAFT Tuscan House Italian Dressing
1 clove garlic
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Let's Make It
Process ingredients in food processor or blender until smooth.
Cook 1/2 lb. angel hair pasta; drain, reserving 1/2 cup cooking water. Toss pasta with prepared pesto, 1 cup halved cherry tomatoes and enough of the reserved cooking water until sauce is of desired consistency.
How to Store
Store in airtight container in refrigerator up to 1 week. Or, freeze in ice cube trays until firm, then pop out and store in resealable plastic bags until ready to use.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
A serving of this flavorful pesto provides an excellent source of vitamin A, thanks to the kale.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.