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When most people think of pesto, they think of basil and pine nuts, but this kale pesto with pistachios is a great and tasty alternative to the traditional sauce.
I’ve got news for you, I will never run out of pesto recipes – from almond basil pesto to sage pesto. There are more possibilities than you can imagine.
As I’ve mentioned previously, growing up I was a pretty picky eater. Looking back the one thing I laugh about the most that I didn’t like was tomato sauce (ridiculous I know).
But, because of my not ever eating tomato sauce, I was quickly introduced to pesto as a child by my parents. I’ll admit I still went for alfredo sauce most times when I was out with my parents, but pesto was definitely an option. So today I’m sharing one of my favorites – kale pesto.
As I’ve gotten older, good old alfredo sauce has become much more infrequent (although I still love it) and pesto has been one of my go-to’s, not only for pasta but for sandwiches as well.
The problem I discovered when I started cooking for myself, is making a traditional pesto is expensive! It’s mainly the pine nuts that are ridiculously overpriced to me.
Because of that I don’t ever make pesto with pine nuts. I usually use walnuts instead, but have had a few pistachio pestos in the past and figured I’d give it a shot.
Oh and one other thing, you don’t HAVE to make pesto with basil – just look at Food Network’s options. You can use pretty much any green/herb including basil, spinach, cilantro, mint and in this case – kale!
The beauty of pesto is the it’s a basic ratio where you can substitute the greens or nuts. I personally like a little less oily pesto, but you are welcome to add more olive oil if needed.
All that you do is throw all of the ingredients in a blender or food processor and viola, it’s ready! As I mentioned pesto is a great complement to a variety of meals – including pasta, sandwiches, pizza and salads. And if you don’t eat this kale pesto quickly, you can throw in the freezer and use when needed.
Jump to:
Recipe Ingredients
- Kale – a healthier alternative that replaces the green/flavor from basil.
- Pistachios – adds a slight crunch and flavor.
- Garlic – can’t have homemade pesto without garlic.
- Salt – enhances the flavor.
- Olive oil – helps create a more sauce-like consistency.
- Parmesan – adds a nutty taste to the pesto.
How to Make Pesto
- Add kale, pistachios, garlic, and salt to blender or food processor.
- Blend until thoroughly combined.
- With blender or food processor on, slowly add olive oil until well combined. Add the Parmesan and blend for 10 more seconds until just combined. Add the kale pesto to an airtight container and store in fridge.
Variations
Traditional pesto consists of basil, garlic, pine nuts, coarse salt, Parmesan cheese and blended with olive oil. The great thing is you can really mix and match the herbs and nuts.
You can also control the amount of oil, whether you want it a little thicker or thinner. I tend to like my pesto a little thicker so I don’t put as much olive oil in my pesto recipes as others.
Herbs/Greens to Use in Pesto: Basil, Parsley, Cilantro, Mint, Sage, Kale, Spinach, Arugula
Nuts/Seeds to Use in Pesto: Pine Nuts, Pistachios, Pecans, Almonds, Walnuts, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds
Why is My Pesto Turning Brown?
While kale pistachio pesto is super easy to make it will oxidize when exposed to air or heated up.
If you want your pesto to remain bright green, fill a large bowl with cold water and several ice cubes and set aside. Bring a large pot of water to a boil. Add a pinch of salt and kale leaves and blanch for 15 seconds. Immediately remove the kale from the boiling water and place in the ice water bath.
Once cooled, drain. Squeeze the leaves to remove all excess water and lay them on a paper towel. I personally don’t care if the kale pesto remains bright green so I skip this step, but if it is important to you, then go for it.
Pro Tips/Recipe Notes
- Toast the pistachios which adds a rich, roasted flavor to the pesto.
- Salt is important as it helps break down the kale leaves while also enhancing the flavor.
- Use quality olive oil as it contributes to the taste of this kale pistachio pesto.
- Add the Parmesan last so you don’t overblend it.
- If you don’t want your kale pesto to turn brown, pour a small layer of olive oil over top and store in an airtight container in the fridge for two weeks. You can also freeze for up to 6 months.
Other Pesto Recipes
If you’ve tried this kale pesto or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Kale Pesto
Ingredients
- 4 cups kale, stems removed
- 1 cup unsalted shelled pistachios, roasted
- 3 garlic cloves
- 1/2 tsp salt
- 2/3 cup olive oil
- 1/3 cup water
- 1 cup freshly grated Parmesan cheese
Instructions
- Add kale, pistachios, garlic, and salt to blender or food processor.Blend until thoroughly combined.With blender or food processor on, slowly add olive oil and water until well combined. Add the Parmesan and blend for 10 more seconds until just combined. Add to airtight container and store in fridge.
Notes
- Toast the pistachios which adds a rich, roasted flavor to the pesto.
- Salt is important as it helps break down the kale leaves while also enhancing the flavor.
- Use quality olive oil as it contributes to the taste of this kale pistachio pesto.
- Add the Parmesan last so you don’t overblend it.
- If you don’t want the pesto to turn brown, pour a small layer of olive oil over top and store in an airtight container in the fridge for two weeks. You can also freeze for up to 6 months.
I’ve never had pesto that didn’t come in a jar. This sounds so much tastier and very simple to make. I am going to follow your recipe. Thanks!
It’s surprisingly easy and actually cheaper in the long run if you enjoy pesto.
Love pesto!