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Kale and Pistachio Pesto

Incredibly Easy and Healthy Kale Pesto

  • Author: Emily Wilson
  • Prep Time: 0 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 15 minutes
  • Yield: 1 1/2 cups 1x
  • Category: Pesto


Kale and pistachios blend together easily and deliciously for a healthy and enjoyable way to indulge on kale this week.


  • About 14 cups of Kale leaves, torn and clean
  • 1/41/2 cup of good quality extra virgin olive oil
  • 1 medium garlic clove, peeled
  • 1/3 cup pistachios, shelled and unsalted
  • 1 tablespoon freshly squeezed lemon juice
  • Kosher salt and black pepper, to taste


  1. Pre-heat the oven to 350 degrees.
  2. Tear kale leaves off the stems. If kale needs rinsing, set leaves in a large bowl of cold water and soak for a few minutes.  Lift leaves out of the bowl onto some paper towel or a clean kitchen towel and blot dry. Arrange on a sheet tray, or two.
  3. Roast the kale in the oven for about 5 minutes until slightly wilted and bright green in color.
  4. In a food processor fitted with the blade attachment, add the pistachios and clove of garlic. If you happen to love really garlicky pesto, add another clove. Process until crumbly.
  5. Add the kale leaves, lemon juice, 1 tablespoon of olive oil and some salt and pepper. Turn on the motor again, and start drizzling in more olive oil until desired consistency is reached. For a more spreadable thickness, use less oil. For something more saucy, add more oil.
  6. Stop to scrape down the sides and check taste. Add more salt, pepper or lemon juice if, necessary.
  7. Kale can be stored in the refrigerator for up to six days. Or, portion into an ice cube tray and freeze for future use.