Kale & Walnut Pesto with Whole Wheat Pasta

So, as you can probably tell, we're big fans of Bon Apetit. This recipe came out when 2020 was full of optimism and it didn't seem like it'd be full of invisible threats and murder hornets. But, here we are! Anyways, we made this dish back in January and have been continuing to make it this week! We love using the fresh kale since it's so much more tender and flavorful. The original recipe calls for pistachios, but we've been substituting our walnuts. Give it a try and let us know what you think!


  • 1 large bunch kale, ribs and stems removed
  • Kosher salt
  • 12 oz. farro pasta or whole wheat pasta
  • ⅓ cup raw walnuts
  • 1 garlic clove
  • 1 oz. Parmesan, finely grated, plus more for serving
  • 2 Tbsp. unsalted butter
  • Freshly ground black pepper


Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.

Cook pasta in pot of boiling water, stirring occasionally, until al dente.

Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.

Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.

Recipe adapted from Bon Appetit magazine.

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These are recipes that we've tried with the produce in our Farm Boxes! We loved them and hope you get a chance to try them out too 😀

If you have your own recipes, we'd love to hear what you've been cooking with your farm box!

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