Kale and Walnut Omega Pesto

  • Author: Jane Hutton
  • Prep Time: 10
  • Total Time: 10 minutes


  • 100g chopped walnuts
  • 1 tsp salt
  • 100g kale, ripped into pieces
  • 2 cloves of garlic, minced
  • organic rapeseed, flaxseed or extra virgin olive oil (or a mixture of all three)
  • 100g parmesan
  • juice of 1 lemon


  1. Toast the chopped walnuts carefully in a dry pan, ensuring they don’t burn.
  2. Cook the kale in water with 1 tsp salt, uncovered, until just tender, then drain. Whizz up the garlic, walnuts and kale until combined, then pulse or whizz slowly, adding the oil in a gradual stream. Stir in the cheese, then add lemon juice and seasoning to taste.

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