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Preheat the oven to 350°F. Place walnuts on a rimmed baking sheet and toast until they are lightly browned and fragrant, 5 to 7 minutes, stirring once or twice and watching closely so they don’t burn.
In a food processor, combine kale and walnuts and process until coarsely chopped. Add garlic, 1/2 cup water, lemon zest and juice, basil and salt and continue to pulse until the mixture reaches the texture of traditional pesto. Add more lemon juice or water to reach the desired consistency. Pulse again until smooth. Store in an airtight container and refrigerate for up to 3 days.
*If using frozen kale, place it in a medium saucepan with 1 inch of water. Bring to a boil and cook about 5 minutes. Drain well and set aside.