Pistachio Kale Pesto

I think you can make a pesto out of almost anything, although some might argue you can't call it a pesto unless it's the classic basil, pine nut, Parmesan combination.  I encourage you to experiment with different greens, herbs, nuts, and acids.  Think mint, cilantro, tarragon, spinach, hazelnuts, macadamia nuts...Here's my latest version:  

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Pistachio Kale Pesto

makes about 1 cup


10 kale leaves, lacinato (dino) variety preferred over curly (see photo), ribs removed and chopped

1 cup pistachios

1/2 teaspoon honey

juice of 1/2 lemon (or more if desired)

2 tablespoons water

1/4 cup olive oil

salt to taste


1.  Add all ingredients except olive oil into a food processor.  Process to a smooth paste and add the oil in a slow, steady stream with the motor running.

2.  Taste for salt and add more if needed.  If pesto is too thick add a bit more water or lemon juice.

Vegetarian and Vegan Personal Chef
Serving San Francisco, Berkeley, Oakland, Marin, South Bay/Peninsula
© 2014 One Pot Kitchen Personal Chef