Name: Spaghetti with Kale & Walnut Pesto Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 pound spaghetti; Salt, for boiling pasta; 2 cups packed, torn kale leaves, stems removed; 1 cup tightly packed fresh basil leaves; 1 teaspoon salt; ¼ teaspoon freshly ground black pepper; ¼ teaspoon sugar; ½ cup extra virgin olive oil; ⅓ cup walnuts, toasted if desired; 2 medium cloves garlic, roughly chopped; ½ cup grated pecorino Romano cheese; ⅓ cup grated pecorino Romano cheese; ½ cup chopped walnuts, toasted if desired

Jump to Recipe· 4.1 from 57 reviews

If you’re after a vibrant, nourishing pasta dish that’s bursting with fresh flavors and a delightful crunch, this Spaghetti with Kale & Walnut Pesto Recipe is an absolute must-try. It’s a wonderful twist on the classic pesto pasta, where nutrient-packed kale teams up with fragrant basil and toasted walnuts to create a sauce that’s creamy, earthy, and downright irresistible. Perfectly al dente spaghetti bathed in this luscious pesto makes for a simple yet sophisticated dinner that feels like a warm hug on a plate.

Ingredients You’ll Need

A clear food processor bowl sits on a black base, showing different layers of ingredients inside. The bottom layer is finely chopped dark green leaves spread around the bowl walls. Next to the leaves is a small pile of coarse white powder looking like cheese, and beside it are light brown walnut pieces arranged loosely. Small white garlic cloves are clustered near the walnuts. Granulated white salt is sprinkled on top of the green leaves. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Spaghetti with Kale & Walnut Pesto Recipe plays a vital role in creating the perfect balance of flavors, textures, and colors. From the peppery kale leaves giving it a healthy bite to the toasted walnuts adding a rich crunch, these ingredients come together effortlessly to make a dish that’s both wholesome and exciting.

1 pound spaghetti: Choose good-quality spaghetti for the best texture to hold the pesto well.
2 cups packed, torn kale leaves, stems removed: Fresh kale adds a hearty green flavor and lovely color.
1 cup tightly packed fresh basil leaves: Basil brings the classic herby brightness essential in pesto.
1 teaspoon salt, plus more for boiling the pasta: Enhances all the flavors and seasons the pasta perfectly.
¼ teaspoon freshly ground black pepper: Adds a subtle warmth and depth of flavor.
¼ teaspoon sugar: Balances any bitterness from the kale.
½ cup extra virgin olive oil: Creates a silky texture and carries the flavors harmoniously.
⅓ cup walnuts, toasted if desired: Imparts a toasty crunch and nutty richness.
2 medium cloves garlic, roughly chopped: Adds a punchy, aromatic kick to the pesto.
½ cup grated pecorino Romano cheese: Gives the pesto a salty, tangy depth.
⅓ cup grated pecorino Romano cheese: Additional cheese for topping enhances the savory layer at serving.
½ cup chopped walnuts, toasted if desired: Extra walnuts for garnish add texture and visual appeal.

How to Make Spaghetti with Kale & Walnut Pesto Recipe

Step 1: Cook the Spaghetti

Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Toss in your spaghetti and cook it until it’s perfectly al dente—this usually takes about 10 minutes or according to your package’s instructions. Keeping the pasta slightly firm gives the best texture to complement the luscious pesto sauce.

Step 2: Prepare the Kale and Walnut Pesto

While your pasta is cooking, combine the kale and basil leaves in a food processor. Pulse until they’re finely chopped and wonderfully fragrant. Next, add the salt, freshly ground black pepper, sugar, garlic, walnuts, olive oil, and ½ cup grated pecorino Romano cheese. Pulse everything together until it forms a smooth, vibrant green pesto that’s rich and packed with flavor.

Step 3: Toss Pasta with Pesto

Before draining the spaghetti, reserve 1 cup of the starchy cooking water—this is a secret weapon! Drain the pasta and return it to the pot. Stir in the kale and walnut pesto along with ½ cup of the reserved pasta water. The starchy water loosens the pesto, helping it cling beautifully to each strand of spaghetti. Add more if you want a silkier consistency. Taste and adjust seasoning as needed.

Step 4: Toast Walnuts for Garnish (Optional)

Toasting your walnuts enhances their flavor and texture. Preheat the oven to 350°F. Spread the walnuts in a single layer on a baking sheet and bake for 6 to 10 minutes, checking frequently to prevent burning. Once toasted and fragrant, let them cool before chopping. This step is optional but highly recommended for that extra boost of nutty goodness.

Step 5: Serve with Cheese and Extra Walnuts

Plate the pesto-coated spaghetti and sprinkle generously with the remaining grated pecorino Romano cheese and toasted chopped walnuts. These finishing touches elevate the dish, delivering a perfect balance of creaminess and crunch in every bite.

How to Serve Spaghetti with Kale & Walnut Pesto Recipe

The image shows two white plates with nests of spaghetti covered in green pesto sauce. Each nest is made of several layers of noodles twisted into a loose mound. The pesto gives the pasta a vibrant deep green color and a slightly wet texture. Small pieces of chopped walnuts are scattered on top and around the noodles, adding a rough and crunchy appearance. A light dusting of finely grated white cheese is sprinkled all over the pasta, creating a soft, powdery layer. One plate is in the foreground with a silver fork resting on its edge, and the other plate is blurred in the background. The surface under the plates is a white marbled texture. In the background, there are two blurred glasses of white wine. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly grated pecorino Romano cheese and chopped toasted walnuts is the simplest way to add an extra layer of flavor and texture. You could also add a drizzle of high-quality extra virgin olive oil or a few fresh basil leaves for a pop of vibrant color and freshness.

Side Dishes

This pasta pairs beautifully with a crisp green salad with lemon vinaigrette, grilled vegetables for smoky depth, or even a light tomato bruschetta. Each side complements the hearty kale and nutty pesto perfectly without overpowering its subtle elegance.

Creative Ways to Present

For a fun twist, try serving this Spaghetti with Kale & Walnut Pesto Recipe in individual bowls topped with microgreens or edible flowers for a restaurant-worthy presentation. Another idea is to toss in some roasted cherry tomatoes right before serving, adding bursts of sweetness and color that make the dish visually stunning and flavorful.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. The pesto-coated spaghetti will keep nicely for up to 2 days, though it’s best enjoyed fresh. Adding a bit of olive oil when storing helps prevent the pesto from drying out.

Freezing

You can freeze the kale and walnut pesto separately, which keeps brilliantly for up to 3 months. Spoon it into an airtight jar or container, cover the surface with a thin layer of olive oil to avoid discoloration, then freeze. Avoid freezing the pasta itself, as it won’t maintain its ideal texture when thawed.

Reheating

When it’s time to enjoy your leftovers, gently reheat the pasta in a pan over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid microwaving on high heat to maintain the vibrant flavor and texture of the pesto.

FAQs

Can I use other greens instead of kale?

Absolutely! Spinach, arugula, or even Swiss chard can be great alternatives. Keep in mind that they may alter the flavor slightly but will still result in a delicious pesto.

Do I have to toast the walnuts?

Toasting walnuts is optional but highly recommended because it brings out their flavor and adds a nice crunch. If short on time, you can use them raw, but the taste won’t be quite as rich.

Is this recipe vegan-friendly?

The pesto calls for pecorino Romano cheese, which is not vegan. However, you can easily substitute with nutritional yeast or a plant-based cheese alternative to keep it vegan.

Can I prepare the pesto in advance?

Yes, the pesto can be made up to a week ahead and stored in the fridge with a thin layer of olive oil on top to prevent browning. This makes weeknight meals much quicker.

What type of pasta works best for this recipe?

Spaghetti is the classic choice here since it holds the pesto well and creates a wonderful mouthfeel. That said, feel free to experiment with linguine, fettuccine, or even short pastas like penne for variety.

Final Thoughts

I really can’t recommend making this Spaghetti with Kale & Walnut Pesto Recipe enough—it’s fresh, wholesome, and effortlessly impressive. Whether you’re cooking for family, friends, or just yourself, it’s a comforting and vibrant dish that feels special without requiring hours in the kitchen. Give it a whirl and savor each bite of this delightful pasta creation!