Kale & Walnut Pesto Recipe

Prepare kale

Remove thick stems from the kale and stack leaves. Roughly chop to yield about 4 packed cups. Blanching optional: for a milder flavor and brighter color, bring a pot of salted water to a boil, blanch kale for 30 seconds, then transfer immediately to an ice bath and drain well; squeeze excess water from the leaves before using.

Roast or toast walnuts (if using raw)

Preheat oven to 350°F (175°C). Spread walnut halves on a baking sheet in a single layer and toast 8–10 minutes until fragrant and lightly browned, stirring once. Cool completely. (If you already have roasted walnuts, skip this step.)

Pulse pesto

In a food processor, combine the roasted walnuts, garlic cloves, and nutritional yeast. Pulse until the walnuts are coarsely ground and garlic is finely chopped, about 6–8 short pulses.

Incorporate kale

Add the chopped (and drained, if blanched) kale to the processor. Pulse several times until the kale is broken down but still has texture, scraping down the bowl as needed.

Emulsify with oil and acid

With the processor running on low, stream in the olive oil through the feed tube until the mixture comes together into a spreadable pesto (you may not need all the oil or may want a touch more depending on desired consistency). Add the lemon juice, salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning—add more salt, lemon, or nutritional yeast if a cheesier flavor is desired.

Finish and store

Transfer pesto to a bowl. If not using immediately, press a thin layer of olive oil on top to prevent browning, cover, and refrigerate up to 5 days or freeze in portions up to 3 months.

Preheat oven to 375°F (190°C). If using a whole focaccia loaf, slice horizontally to make two thinner layers or cut into serving pieces. Lightly brush cut sides with about 1 tablespoon olive oil.

Place focaccia on a baking sheet cut-side up (or whole if serving open-faced). Warm in the oven 6–8 minutes until heated through and edges are slightly crisp. If you prefer a crisper top, place under a broiler for 1–2 minutes while watching closely.

Remove focaccia from oven. Spread a generous layer (about 2–3 tablespoons per serving slice) of the kale & walnut pesto over each piece. Sprinkle a pinch of coarse sea salt on top if desired and finish with an extra drizzle of olive oil or a few reserved chopped roasted walnuts for texture.

Serve immediately while the bread is warm. Leftover pesto can be used tossed with pasta, dolloped on grilled vegetables, or reheated sparingly.

If desired, roughly chop an extra 1 tablespoon of roasted walnuts and sprinkle over the assembled focaccia for crunch. A light squeeze of lemon over the finished piece brightens flavors.