Kale Pistachio Pesto (ready in 5 minutes)

This kale pistachio pesto is ready in less than 5 minutes. Wonderful to use with pasta, sandwiches, grain bowls and salads!

This pesto recipe calls for a hearty and vibrant green colour! We simply love having it on hand to use it in different meals (so versatile!).

How to Make Kale Pistachio Pesto

• Prep the ingredients: we want to remove the kale stems and roughly chop them. We also want to shred the Parmesan and finely mince the garlic.
• Blend in a food processor. We combine chopped kale, olive oil, minced garlic, juice of 1 lemon, Parmesan, pistachios, salt & pepper.
• Scrape the edges with a spatula a few times. You want to chop it really finely to get a creamy pesto.
• Add more olive oil while the food processor is running to create an emulsion.
• Store it in an airtight container.

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How to Use it?

• Pasta: just add a few tablespoons and cooking water to your favourite pasta. Try out our orzotto recipe here.
• Sandwich or toast: goes well with mozzarella and tomatoes. You can also use it on a toast as a spread with an egg on top.
• Grain Bowl: just add it to your favourite veggies.
• Salad dressing: add a couple more of olive oil to make it more liquid.
• Scrambled eggs: when they’re cooked, add a bit of pesto and mix well.

Freezer-friendly

This homemade pesto will last in the fridge up to 5 days.

You can easily freeze it. Just use an ice cube tray and pour out the pesto. Freeze for a few hours (3–4 hours) and transfer to a Ziploc bag. That way you’ll get frozen pesto cubes. Store it up to 3 months. To use it, defrost overnight in the fridge.