Kale Pistachio Pesto
Prep time
Total time
The first time I made this pesto, my garlic scapes were curling whimsically like flamingoes’ beaks out the center of my hard-neck garlic. Weil’s original recipe calls for using garlic scapes. As they can be fleeting and hard to find, this version uses regular garlic-cloves. However, if you can get your hands on some garlic scapes in the spring, they make a wonderful addition!
Recipe type: Appetizer, snack, sauce
Cuisine: healthy
Serves: 2½ cups
  • 1 pound (about 16 leaves) kale (lacinato, “dino”, or Russian work best), stems removed
  • 1 cup raw, unsalted pistachios
  • 3 large cloves garlic, chopped (or 6-8 garlic scapes to taste, buds removed, coarsely chopped)
  • ½ cup basil leaves, packed
  • 2 tablespoons lemon juice (from one lemon)
  • 1 cup extra-virgin olive oil
  • Sea salt to taste
  1. Bring a large pot of salted water to a boil. Add the kale and cook for 30 seconds to a minute, or until it is just wilted and bright green. Remove the kale to a strainer, and rinse with cold water until cooled. Gently press out the excess water.
  2. Place the kale, pistachios, garlic, basil, lemon juice, olive oil, and salt to taste in the bowl of a food processor or blender. Blend to a coarse paste, and add extra olive oil to thin out if needed. Adjust salt to taste. Store in an airtight container for up to a week, or freeze for up to 9 months.
Recipe by Spoon With Me at https://spoonwithme.com/kale-pistachio-pesto/