Spaghetti with Kale & Walnut Pesto
Ingredients
- 1 lb spaghetti
- 2 cups packed, torn kale leaves, stems removed
- 1 cup tightly packed fresh basil leaves
- 1 teaspoon salt, plus more for boiling the pasta
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon sugar
- ½ cup extra-virgin olive oil
- ⅓ cup walnuts, toasted if desired (see note)
- 2 medium cloves garlic, roughly chopped
- ½ cup grated pecorino Romano cheese
For Serving
- ⅓ cup cup grated pecorino Romano cheese
- ½ cup chopped walnuts, toasted if desired
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and boil until al dente, about 10 minutes, or according to package instructions.
- Meanwhile, make the pesto: In the bowl of a food processor fitted with the steel blade, combine the kale and basil; process until finely chopped. Add the remaining ingredients and pulse until smooth.
- Reserve 1 cup (240 ml) of the cooking water, then drain the spaghetti in a colander. Add the spaghetti back to the pot and toss with the pesto and ½ cup (120 ml) of the cooking water. If the pasta seems dry, add more of the water. Taste and adjust seasoning, if necessary, then serve topped with the grated pecorino Romano and chopped walnuts.
Notes
- Toasting the walnuts isn't essential, but it brings out their flavor and makes them crunchier. To toast them, preheat the oven to 350°F (175°C). Arrange the walnuts on a baking sheet in a single layer. Bake, checking frequently, until lightly toasted and fragrant, 6 to 10 minutes. Transfer immediately to a plate to cool.
- Make-Ahead/Freezing Instructions: The pesto will keep in the refrigerator for about a week or can be frozen for up to 3 months. Store in a tightly sealed jar or airtight plastic container, covered with a thin layer of olive oil (the oil seals out the air and prevents the pesto from oxidizing, which would turn it an unappetizing brown color).
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.