Homemade pesto is a satisfying way to get more healthy fats into your diet, since it’s an enticing whirl of olive oil, nuts and Parmesan. My pesto also sneaks in a serving of nutritious greens from the power combo of kale and basil. The surprising ingredient that gives it that salty umami flavor we all crave is miso, an incredible ingredient for runners since it’s rich in probiotics.
Kale Walnut Pesto Recipe
Makes 2 cups
1 cup chopped walnuts
3 cups loosely packed chopped kale, stems removed
1 cup loosely packed fresh basil leaves
4 ounce wedge of Parmesan (equivalent to 1 ₁⁄₄ cup if already grated)
1–2 cloves garlic
₁⁄₂ cup extra-virgin olive oil
2 tsp. white miso paste
2–3 Tbsp. lemon juice
Preheat oven to 350 and spread walnuts out on a baking sheet. Bake, stirring every 5 minutes until toasted, about 10–15 minutes total. Transfer nuts to a large bowl and cool completely. In a food processor, combine walnuts, kale, basil, Parmesan and garlic. Process until coarsely chopped. Add olive oil, miso and lemon juice and whirl until desired consistency is reached (I like my pesto chunky). Transfer to a container with a tight-fitting lid and store in the refrigerator for up to 5 days or freeze for up to 3 months. Toss the pesto with roasted veggies or slather on top of chicken, steak or fish.