Kale and Pistachio Pesto

Kale and Pistachio Pesto

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Yield: 1 + 1/2 cups

Category: 
Dips and Spreads

Ingredients

For 2 Serving(s)

Ingredients

  • 1 bunch of KALE, STEMS REMOVED AND ROUGHLY CHOPPED
  • 10 large BASIL LEAVES
  • 3/4 cup RAW SHELLED PISTACHIOS
  • 3 medium cloves GARLIC, PEELED AND ROUGHLY CHOPPED
  • 1 1/4 tsp. SEA SALT
  • 3/4 cup EXTRA VIRGIN OLIVE OIL

Kale and Pistachio Pesto Directions

Procedure:

  1. Wash the kale and basil and dry in a salad spinner.
  2. Measure 8 cups of the chopped kale (tightly packed).  Place half into a food processor and pulse until there is room for remaining half.  Add remaining kale along with the basil leaves and continue to process until all greens are evenly chopped.
  3. Add pistachios, garlic and salt and process for another 30 seconds.
  4. Add oil and process until smooth.

 

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