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  • ร—
    Home ยป Recipes ยป Main Dishes ยป Kale Walnut Meyer Lemon Pesto with Brown Rice Penne

    LAST UPDATED: June 6, 2020 โ€ข FIRST PUBLISHED: June 4, 2012 By Toni Dash 28 Comments

    Kale Walnut Meyer Lemon Pesto with Brown Rice Penne

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    Kale Walnut Meyer Lemon Pesto on Brown Rice Penne Pasta

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    When I began eating as a locavore it highlighted an eating pattern I’ve held my whole life. I would select a recipe then go find the ingredients regardless of their seasonality or origin. Eating seasonal, locally grown produce requires me to first procure the produce then figure out what to do with it! That may sound like a ‘so what?’ point, but it demands much more thinking or it did for me unless I want to eat as I did in college (with zero panache).
    Kale Walnut Meyer Lemon Pesto on Brown Rice Penne Pasta

    It took me awhile to adjust to an ingredient-driven culinary approach from a recipe-driven tactic but in the process I learned a lot. I have a curious nature and my natural proclivity is to research like a fiend; I’m a self-professed “infomaniac”. Part of that included stocking up on some key cookbooks that chronicle recipes by their primary ingredient or in my case vegetable or fruit. My faves? Mark Bittman’s How to Cook Everything Vegetarian (I actually have all of his books but when eating seasonally this one is perfect), as well as Deborah Madison’s Local Flavors: Cooking and Eating from America’s Farmer’s Markets, Vegetarian Suppers from Deborah Madison’s Kitchen and Seasonal Fruit Desserts from Orchard, Farm and Market.

    Kale Walnut Pesto (Curly Kale and Garlic Cloves)

    What I’ve grown to love is the easy preparation and flavorful results of simple dishes from my CSA farm proceeds or my own home garden. Pesto is a true favorite due to its versatility (suits my capricious tendencies) and the robustness of flavor. Less than a handful of ingredients and 10 minutes time will yield this beautiful sauce perfect for topping pasta or pizza, saucing a meat or vegetarian dish, adding to a sandwich or tossing into a salad. It is easily frozen for use in the cold weather months too. I own a Foodsaver machine and at the end of summer make loads of sealed packets of one meal-worth of pesto to freeze and enjoy all winter long.

    Though basil pesto is what is most recognized, pesto can be made with any greens. Arugula pesto is one of my favorites. Today I decided to make Kale Pesto using some kale that I rescued from a compost pile fate from a community garden being readied for new crops. Transplanted into my garden it has thrived however with hotter temps afoot, it’s time to dine!

    Kale Walnut Meyer Lemon Pesto on Brown Rice Penne Pasta in
With fork

    Instead of pine nuts I’ve substituted walnuts (toasted) and added some Meyer Lemon Olive Oil to the regular olive oil. I am gluten-free so brown rice pasta is a staple of my GF pasta regime and it has a lovely flavor and texture. My husband is not gluten free and enjoys it also, feeling it demonstrates the best structure for non-gluten pastas (this coming from an excellent cook and gluten-filled pasta lover).

    white bowl of Kale Walnut Meyer Lemon Pesto on Brown Rice Penne Pasta

    Recipe

    Kale Walnut Meyer Lemon Pesto on Brown Rice Penne Pasta

    Kale Walnut Meyer Lemon Pesto with Brown Rice Penne

    Meyer Lemon olive oil adds a special touch to this kale walnut pesto pasta. Can be used on warm pasta or tossed into a cold pasta salad. There is no Parmesan cheese in this pesto; if desired you can add some or add to the final dish as a topping. If freezing pesto omit the cheese.
    5 from 1 vote
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    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories: 830kcal
    Author: Toni Dash
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    Ingredients

    • 5 heaping cups of kale , rinsed with heavier stems trimmed and discarded
    • 1 large clove of garlic
    • ¼ cup plus 2 tablespoons walnuts , roughly chopped
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons Meyer Lemon olive oil
    • Salt and pepper to taste
    • Prepared Brown Rice Penne (I used Tinkyada which is gluten-free)

    Instructions

    • In a small, dry sauté pan at high heat, place walnut pieces and stirring constantly allow to lightly toast. Watch for color darkening; about 5 minutes. Set aside.
    • Combine the olive oils (or if you choose, just use ¼ cup of extra virgin olive oil).
    • In the bowl of a food processor, place kale, garlic clove and walnuts. Pulse to begin to break down the kale. As food processor is running, drizzle olive oil into the food processor bowl stopping to scrape down sides if needed.
    • Season with salt and pepper to taste.
    • Serve on hot or cold pasta of your choosing.

    Nutrition

    Calories: 830kcal | Carbohydrates: 29g | Protein: 16g | Fat: 77g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 110mg | Potassium: 1528mg | Fiber: 1g | Sugar: 0g | Vitamin A: 28470IU | Vitamin C: 343mg | Calcium: 456mg | Iron: 5mg
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    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Kale Walnut Meyer Lemon Pesto with Brown Rice Penne Pasta (gluten-free collage

    Disclosure: This post may contain affiliate links. To learn more check my Disclosure page.

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    Reader Interactions

    Comments

    1. lacucinadikait.com says

      June 11, 2012 at 7:36 pm

      Wow great pesto recipe I never though to use Kale, I think I will be trying this quite soon!

      Reply
    2. kita says

      June 11, 2012 at 1:48 am

      First I need to get my hands on some Meyer lemon olive oil. I love pesto (didn't discover it until last year – love at first bite). I am mildly addicted to kale when I can sneak it in to the hosue as an alternative to spinach. I am going to have to try growing it too. My Swiss chard and spinach are doing great, so I figure kale would do well too. And then! (see I was going somewhere with that 'first') I need to try me some of this pesto. Beautiful.

      I find your locavour diet to be inspiring. I need to be more conscious of my menu choices.

      Reply
    3. Foodie Stuntman says

      June 10, 2012 at 5:10 am

      I love pesto and one of the things I find attractive is that ingredient substitutions are endless. Nice recipe!

      Reply
    4. Baker Street says

      June 08, 2012 at 11:26 am

      Great twist on the classic pesto! idea of using kale is just brilliant! your pictures are just gorgeous toni! ๐Ÿ™‚

      Reply
    5. Pola M says

      June 07, 2012 at 2:47 am

      5 stars
      Have to try this pesto! it looks delicious!!!

      Reply
      • Boulder Locavore says

        June 08, 2012 at 2:31 am

        Thanks Pola! Nice to hear from you. Hope all is well.

        Reply
    6. Christi Flaherty says

      June 06, 2012 at 5:29 pm

      Hi. I just happened upon your blog yesterday and bookmarked it because of the logo. (I'm working with a designer and haven't been able to articulate fully the rustic look I'm seeking, but yours is a good example.) Anyway, when I was looking at it again today, I saw your kale pesto. It reminds me a bunch of one I made a few weeks ago It's so fun to live this way. I, too, realized how backwards my menu planning was once I started primarily using what came from my veggie box. Looking forward to more posts. I'll be linking to you on my website and subscribing!

      Reply
      • Boulder Locavore says

        June 08, 2012 at 2:31 am

        Hi Christi! Thanks for stopping by and for your link too. I will definitely go read it. I think the reason eating this way is before the shift to local, seasonal eating we ALL went from recipes. Now the tide is shifting I think and soon starting with a recipe may be weird!

        Good luck with your designer. I did a redesign of my blog over the holidays and I understand how hard it is to really find the vibe you are looking for! So glad you enjoyed my blog!

        Reply
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    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

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