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spoon dipped in kale pistachio pesto in glass bowl

Kale Pistachio Pesto

When most people think of pesto, they think of basil and pine nuts, but this kale pesto is a great and tasty alternative to the traditional sauce.
Course Sauce
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
Calories 178kcal
Author Ryan Beck


  • 4 cups kale, stems removed
  • 1 cup unsalted shelled pistachios, roasted
  • 3 garlic cloves
  • ½ teaspoon salt
  • cup olive oil
  • cup water
  • 1 cup freshly grated Parmesan cheese


  • 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.


  • 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 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.


Serving: 0.5cup | Calories: 178kcal | Carbohydrates: 5g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0g | Cholesterol: 5mg | Sodium: 223mg | Potassium: 225mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3350IU | Vitamin C: 55.3mg | Calcium: 140mg | Iron: 0.9mg