When most people think of pesto, they think of basil and pine nuts, but this kale pistachio pesto is a great and tasty alternative to the traditional sauce.
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 pistachio 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 compliment to a variety of meals – including pasta, sandwiches, pizza and salads. And if you don’t eat it all quickly, you can throw in the freezer and use when needed.
What Ingredients are in this Kale Pistachio Pesto?
- Olive oil
Other Pesto Recipes:
Kale Pistachio Pesto
- 4 cups kale, stems removed
- 1 cup unsalted shelled pistachios, roasted
- 3 garlic cloves, chopped
- 2/3 cup olive oil
- 1/3 cup water
- 1 cup grated parmesan cheese
- 1/2 tsp salt
- Add kale, pistachios, garlic, olive oil and water to blender or food processor and blend until thoroughly combined. Add Parmesan and blend for 10 more seconds until just combined. Add to airtight container and enjoy! You can be put in freezer as well.