Description
The addition of cream cheese turns this pesto into a delicious spread for thick slices of rustic bread. But like other varieties, it is great mixed in with warm pasta. Or, mix it with sour cream for a cold dip for crudité.
Ingredients
4 ounces kale
4 ounces walnuts (about 1 cup walnut halves)
4 tablespoons olive oil
3 garlic cloves, crushed
4 ounces cream cheese
3 ounces Parmesan cheese, grated (about ½ cup)
½ teaspoon freshly grated nutmeg
Zest of 1 lemon
1 tablespoon lemon juice
Salt and pepper, to taste
Instructions
Remove tough stems of the kale and roughly chop. Set aside.
In a medium pan, toast the walnuts until they are golden brown and give off a toasty fragrance, about 5 minutes. Watch carefully and toss often so the walnuts don’t burn. Place on a plate to cool and set aside.
In the same pan (do not have to clean it), heat the olive oil. Add the garlic cloves and sauté for 2-3 minutes. Do not let the garlic cloves burn. Add the kale, cover and cook for 2-3 minutes, until it starts to wilt.
Place all the ingredients in a food processor or blender and process until smooth. Taste and season well with salt and pepper.
If pesto is too thick, add a little more olive oil.
Notes
To store: Place in an airtight container and cover with a thin layer of olive oil to prevent the pesto from oxidizing and turning brown. Store in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Spreads, Appetizers
Nutrition
- Calories: 253.92
- Sugar: 1.22 g.
- Sodium: 247.24 g.
- Fat: 24.14 g.
- Saturated Fat: 6.51 g.
- Carbohydrates: 4.37 g.
- Fiber: 1.67 g.
- Protein: 7.33 g.
- Cholesterol: 21.55 mg.
Keywords: kale, walnuts, cream cheese, parmesan