Black Walnut Kale Pesto with Zucchini Fettuccine #SundaySupper

Black Walnut Kale Pesto with Zucchini Fettuccine #SundaySupper

black walnut kale pesto

Rich walnut kale pesto made with black walnuts smothered over some raw zucchini fettuccine! If you’re on detox or clean eating plan this is the dish for you! Raw walnut kale pesto with raw zucchini pasta. If you’re not too crazy about raw pasta, just use this pesto with cooked fettuccine!  When I make walnut kale pesto I’m usually the only one who eats it with raw pasta:)! My family has it with whole grain fettuccine. My Sunday Supper team is doing a sauce theme and I decided to make my walnut kale pesto.  I used black walnut since I had some at home and it gave the pesto so much flavor! I used a combination of fresh basil and kale,  garlic, some fresh peppercorns, whole cumin seeds, olive oil, fresh lemon juice and some sea salt. Some people like their pesto a little coarse but since my family like it smooth I made a smooth pesto. Shaving zucchini and carrots was easy enough and tossed together with the walnut kale pesto it was healthy yummy meal.  Next time I detox I don’t have to feel like am forgoing real food! Check out the sauce!

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Nutrition wise!

Kale is the new black.  It is said to have cancer lowering properties courtesy of Isothiocyanates (ITCs) made from glucosinolates which are abundantly present in kale. Packed with flavonoids, it combines both antioxidant and anti-inflammatory benefits. It also has good levels of folic, potassium, vitamin A and fiber! Walnuts have heart healthy fats and high levels of omega 2. Combine this with the healthy fat in olive oil and you have heart healthy pesto! Add some raw veggies in the form of pasta and this dish becomes seriously nutrient dense!

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Black Walnut Kale Pesto with Zucchini Fettuccine

Serves 4-6
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Condiment, Salad
Misc Child Friendly, Freezable, Gourmet, Serve Cold


  • 3 Cups kale (stems removed)
  • 1 cup fresh basil leaves
  • 1 cup black walnut
  • 1/4 cup olive oil
  • 1 Tsp peppercorn
  • 1 Tsp cumin seeds
  • 1 Tsp sea salt
  • 1 lemon (juiced)
  • 2 Pods garlic
  • 1/4 cup water (optional)
  • 3 zucchini
  • 1 carrot


This recipe makes one bottle ( 8 oz) of pesto. Store in refrigerator and use as needed. Omit water for a thicker pesto.


Wash kale and remove the stalk. Juice 1 lemon
Blend kale, basil, garlic, peppercorn, salt, cumin seeds with fresh lemon juice, olive oil till smooth. Add water if necessary.
Using a vegetable slicer, peel carrot and zucchini. Shave strips of carrot and zucchini to make vegetable fettuccine.
Mix the pesto with the zucchini fettuccine and enjoy your flavorful pesto pasta!

Check out these fabulous saucy recipes from my Sunday Supper team!

Savory Sauces

Pasta Sauces and Pastas with Sauce

Entreés with Sauces

Sweet Sauces

Desserts with Sauces

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