We all know pesto and it’s delicious. But I’m taking a classic and putting a modern spin on it. Healthy, easy and so delicious, what’s not to love?! This is fantastic as a traditional pesto on pasta but also great served on steak, chicken or fish. Leave it chunky and it makes a great dip too!

Watch the cooking video here:


1 1/2 cups raw walnuts

3-5 cloves garlic

1-2 cups olive oil

Salt and pepper to taste

1/2 to 1 tsp crushed red pepper (more if you like)

1 bunch kale, thick part of ribs removed

1/4 cup fresh parsley

1/2 bunch fresh spinach

3/4 cup grated parmesan cheese


Roast walnuts at 375 till fragrant, about 7-10 minutes. Do not burn. 

In food processor, combine garlic, salt, pepper, red pepper and 1 cup olive oil. Add walnuts. Puree. Add kale, parsley and spinach, pulsing in between. Add 1/2 cup to 1 more cup olive oil till it reaches the consistency you want. Taste. Add more salt, pepper, red pepper as needed. Add cheese and pulse just till combined. 

That’s it!