Kale and edamame pesto with walnuts

Kale and edamame combine to make a superfood pesto sauce you’ll love.

Preparation time:
10 minutes
Total time:
20 minutes
by   0

Photo: Maya Visnyei, fuzereps.com

Tip: Save leftover pesto to use as a spread on sandwiches (like our pear and prosciutto panini!)


    • 1/3 bunch kale, ribs removed (about 7 cups)
    • 1   300-g pkg pappardelle pasta
    • 3/4 cup grated Parmesan, divided
    • 3/4 cup walnut halves, toasted, plus more for garnish
    • 1/2 cup frozen shelled edamame, thawed
    • 1 garlic clove
    • 1 tsp salt
    • 3/4 cup olive oil


  • Boil a large pot of water. Chop kale into smaller pieces, then add to boiling water. Cook for 30 sec. Scoop out with a slotted spoon and transfer to a strainer, then rinse under cold water. Drain well.
  • Cook pappardelle, following package directions but omitting salt, until tender, 10 to 12 min.
  • Whirl kale with Parmesan, walnuts, edamame, garlic and salt in a food processor until finely chopped. Season with fresh pepper. With motor still running, slowly add oil, stopping and scraping down sides of bowl with a spatula when necessary.
  • Drain pasta, reserving 1/4 cup cooking water. Return pasta to pot. Scrape pesto into pasta and stir until coated. If pasta is dry, add pasta water, 1 tbsp at a time, until creamy. Sprinkle with more Parmesan and additional walnuts.

Originally published in the November 2016 issue of Walmart Live Better. 


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