---
title: Kale & Chestnut Stew with Butternut Squash, Wild Rice & Parsley–Walnut Pesto
servings: 2
category: main dish
cuisine: American
tags: stew,kale,butternut-squash,wild-rice,parsley,walnut,pesto,dairy,garnish-and-gather
source: Garnish & Gather — Chef Emily Golub
description: Cozy kale-and-chestnut stew finished with cream and topped with a bright parsley–walnut pesto. Allergens: dairy, walnuts.
prep_time: 20 minutes
cook_time: 35 minutes
image: https://roux.roo.lol/recipe-images/kale-and-chestnut-stew.webp
---

Remove any large stems from @kale{3 c} and thinly slice into ribbons.

Chop @chestnuts{1/3 c} into small pieces.

Mince @thyme{1 t}.

Juice @lemon{1/2} and reserve the juice for pesto; cut remaining @lemon{1/2} into wedges for serving.

In a large #pot{}, heat @olive oil{2 Tbsp} over medium.

Add @onion{1 T}, @vegetable base{1 t}, @garlic{1/4 t} and @thyme{}; cook ~{30 sec} until aromatic.

Add @wild rice blend{3/4 c}, @water{3 c}, @kale{}, @chestnuts{}, @salt{} and @black pepper{}; bring to a boil, then reduce to medium–low and cook ~{15 min}.

After ~{15 min}, add @butternut squash{2 c} and cook another ~{15 min}, until rice and squash are tender.

Meanwhile, in a small #food processor{} or #blender{}, combine @walnuts{2 T}, reserved @lemon juice{from 1/2 lemon}, @garlic{1 clove}, @parsley{1/2 c, stems OK}, @parmesan{2 T}, @olive oil{1/4 c}, @salt{} and @black pepper{}; process into a pesto.

Stir @heavy cream{1/2 c} into the stew; season to taste with @salt{} and @black pepper{}.

Scoop stew into #bowls{}, dollop with @pesto{to taste} and serve with @lemon wedges{}.