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You are here: Home / Recipes / Cuisine / American / Kale Artichoke Walnut Pesto

Kale Artichoke Walnut Pesto

July 21, 2015 by Mahy, Updated November 7, 2019 2 Comments

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Kale Artichoke Walnut Pesto

A super flavorful kale artichoke walnut pesto recipe that makes a perfect sauce, filling and dip. Just 5 minutes to prepare and keeps in your fridge for a couple of weeks to rescue any dull foodie moment. As an extra bonus, it’s super healthy! Change the nuts, add extra or less lemon, any fresh herbs to make it your own!

A few days I had a conversation with a friend who absolutely loves my sun dried tomato pesto and keeps it in her fridge at all times. So I suggested to her trying different versions of pesto,and she was intrigued and excited to the idea. So this kale artichoke walnut pesto is just one of the many ways to make a fabulous quick pesto sauce and enjoy packing up flavors to your meals!

Kale Artichoke Walnut Pesto

This kale artichoke walnut pesto is flavored with garlic and a touch of lemon juice, a pinch of chili flakes for a nice kick and fresh parsley to brighten it up. Feel free to add more herbs, some parmesan cheese to make this personal. I’ve also made it with pistachios before and it was beyond fabulous! Today I had walnuts on hand, so we’re all for the walnuts. This version here is gluten free diet friendly, paleo and vegan diet friendly too! You can substitute hemp seeds for the nuts like in this protein packed nut free hemp basil pesto and make this completely nut free too.

Kale Artichoke Walnut Pesto

The pesto makes a great sauce for your grilled meats, and if you’re looking to boost up a good old cheese sandwich—try using this pesto as a spread on your bread! Or if you’re in the mood for a dip, mix it with cream cheese and enjoy snacking in a snap! Or for a more luscious creamy dip (spoiler alert -I’ll have to remove the healthy label for this one) bake the kale artichoke walnut pesto with cream and parmesan cheese for a creamy artichoke kale dip!

Kale Artichoke Walnut Pesto

As all pestos, the ingredients are processed in a food processor and your work is done. Enjoy!:)

5 from 2 votes
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Kale Artichoke Walnut Pesto

Course Dips
Cuisine American
Keyword healthy sauce recipe, pesto with kale and artichoke, walnut pesto recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Calories 771 kcal
Author Mahy

Ingredients

  • 2 whole artichokes (frozen or canned)
  • 1 cup of fresh kale , roughly chopped
  • 2 tablespoons of parsley
  • 1 large garlic clove
  • 1 teaspoon of lemon juice
  • 2 tablespoons of walnut pieces
  • 1/4 teaspoon of salt (or to taste)
  • 1/4 teaspoon of freshly cracked black pepper (or to taste)
  • pinch of red pepper flakes (more or less to taste)
  • 1/4 cup of extra virgin olive oil

Instructions

  1. Place all the ingredients in a food processor and pulse into a pesto.
  2. Store in the fridge for up to 2 weeks.
Nutrition Facts
Kale Artichoke Walnut Pesto
Amount Per Serving
Calories 771 Calories from Fat 612
% Daily Value*
Fat 68g105%
Saturated Fat 9g56%
Sodium 854mg37%
Potassium 1409mg40%
Carbohydrates 38g13%
Fiber 15g63%
Sugar 3g3%
Protein 15g30%
Vitamin A 7367IU147%
Vitamin C 124mg150%
Calcium 244mg24%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: American, Appetizers, Brunch, Cuisine, Dinner, Dips, Gluten Free, Healthy, Holidays, Lunch, Menus, Parties, Potluck, Quick and Easy, Recipes, Side Dishes, Tailgate Tagged With: artichokes, fresh pesto, healthy pesto, kale, kale artichoke walnut pesto, kale pesto, pesto, pesto from scratch, pesto sauce, quick pesto, speedy pesto, super kale, super kale pesto

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All images and content are copyright protected. Please contact me if you would like to use any images . If you want to republish any of my recipes, please link back to my website and the recipe post

Comments

  1. Hope says

    May 31, 2018 at 1:17 pm

    This recipe is very interesting but I’m confused on the artichokes. If I used canned what is the quantity? Do you mean hearts?

    Reply
    • Mahy says

      June 4, 2018 at 9:31 am

      Hi Hope, if you use canned or marinated artichokes (your choice, but keep in mind the marinate ones will have some marinade flavor infused to your pesto), use 2 whole artichokes. 🙂

      Reply

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Mahy PicHi I'm Mahy, a recipe developer, food stylist, culinary instructor, photographer, wife and busy mom! Welcome to my blog!...Read More

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I'm Mahy, a recipe developer, food stylist, culinary instructor, wife and busy mom! Welcome to my blog!... Read More…

Copyright © ‘2021’ · Private Policy · All images and content are copyright protected. Please contact me if you would like to use any images . If you want to republish any of my recipes, please link back to my website and the recipe post.

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