A couple of weeks back I had made a Blue Apron meal that included an AMAZING pesto. But the most incredible part about it was how much my 16-month-old son enjoyed it. He kept pointing and asking for the pesto! A way to get greens in my kiddo that he actually enjoys? Heck yeah! That’s a winner in my book. I stuck that recipe in my “will make again” pile.
Then…I started to wonder if the recipe would work with kale and a few other small tweaks. That’s when this kale-walnut pesto was born. The nice thing about kale is that it doesn’t release as much water as spinach, so you can skip the step where you have to squeeze all the water out of the cooked greens. But, if you have a bunch of spinach on hand, go for it – it tastes great!
You can certainly serve this pesto over cooked salmon, though I tossed it with whole grain pasta, cannellini beans and flaked salmon for my toddler. I’m sure it would taste amazing mixed with potatoes, or in a panini, too. The possibilities are endless! Give it a shot
1/2 bunch lacinato kale, roughly chopped
1 teaspoon olive oil
1 tablespoon red wine vinegar
1 small shallot, minced (about 2 tablespoons worth)
2 tablespoons finely chopped walnuts
1 tablespoon capers, drained and roughly chopped
3 tablespoons grated Parmesan cheese
Ground black pepper
Sauté kale in a non-stick pan with olive oil until wilted, about 3 minutes. Season with kosher salt and ground black pepper. Set aside. Once cool enough to handle, transfer to a cutting board and chop well – the smaller the better.
Add red wine vinegar and shallot to a small bowl. Toss in chopped walnuts, capers, parmesan cheese, and kale. Mix well.
Makes about 1 cup