Kale and Pistachio Pesto Recipe

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  • 2 cups kale, washed and de-stemmed
  • 1/4 cup de-skinned pistachios (if you can’t find de-shelled you can do them yourself)
  • 1/4 cup pine nuts
  • 3 tablespoons olive oil
  • 4 cloves roasted garlic or regular garlic cloves
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper


  1. Add kale, pine nuts, and pistachios to a food processor and pulse until combined, scraping down the sides after a each pulses, for about 2 minutes.
  2. Add the olive oil, roasted garlic, salt and pepper next and continue to pulse until combined, for about 2-3 more minutes. Feel free to add more olive oil if you want a more runny consistency, or more nuts if you want a thicker pesto

Recipe source: http://jessicainthekitchen

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