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Love pesto, but hate the lingering garlic taste? We gotchu.In this post＋
Love pesto, but hate the lingering garlic taste? Our #LEVOmade kale walnut pesto recipe features garlic-infused EVOO vs. raw garlic, lending a more subtle (and delicious) garlic flavor, without being overpowering. Enjoy tossed on fresh pasta or as a delicious spread.
Kale Walnut Pesto Recipe
Rated 5 stars by 1 users
Category
Small Plate
Servings
1 serving
Prep Time
15-30
Cook Time
5
Author:
LĒVO
Infuse garlic into extra virgin olive oil, then make the best kale walnut pesto of your life.
Ingredients
- 4 cloves garlic, chopped
- 1/4 cup extra virgin olive oil
- 2 cups packed torn kale leaves, stems removed
1 cup packed fresh basil leaves
- 1 teaspoon sea salt
- 1/4 cup toasted walnuts
- 1/2 cup grated Parmesan cheese
- Pasta for the final dish
For Infusion
For Recipe
Directions
Infusion Prep
- Add roughly chopped garlic to your LĒVO herb pod. Add olive oil to the reservoir. Infuse for 15-30 minutes at 160-175°F.
Instructions
- Pack food processor with kale, walnuts, basil, parmesan.
- Dispense garlic-infused oil and add to food processor.
- Pulse to combine.
- Toss with pasta and enjoy!
- Show us what you made! Be sure to share on social #LEVOmade.
Recipe Video
L
By Lily Capstick
The LĒVO kitchen team develops and tests recipes for home infusing.
Published · Updated
