Kale Pesto with Walnut and Parmesan

1. 1

   Toast the walnuts in a dry skillet until lightly browned; let cool.

2. 2

   Pulse in a food processor until finely ground.

3. 3

   Add the kale and 1/4 teaspoon salt and pulse until finely chopped.

4. 4

   Add the parmesan and pulse to combine.

5. 5

   Slowly pour in the olive oil, pulsing to incorporate.

6. 6

   Transfer the pesto to a bowl.

7. 7

   You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.

8. 8

   Photograph by Kana Okada

* Per serving · 4 servings · Values may vary.

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