This fall-forward pesto bolsters traditional basil with lacinato kale for extra heartiness. Winemaker Clare Carver recommends choosing a mild, smooth extra-virgin olive oil here for a buttery richness that complements the toasted walnuts and balances the fresh garlic. Try this pesto with your favorite pasta, or serve it as an appetizer as Carver did at her Harvest Feast at Big Table Farm, on toasted baguette slices.

Clare Carver
October 2020


Credit: Erin Kunkel

Recipe Summary test

15 mins
Makes 2 cups


Ingredient Checklist


Instructions Checklist
  • Combine kale, basil, walnuts, 1/4 cup oil, garlic, and salt in a food processor; process until a finely chopped paste forms, about 30 seconds, stopping to scrape down sides as needed. Transfer to a medium bowl. Stir in lemon zest and juice and remaining 1/2 cup oil until combined. Serve with baguette slices.


Make Ahead

Pesto may be refrigerated in an airtight container up to 3 days.