Pistachio Kale Pesto
Yield: about 2 cups
  • 2 cups kale, chopped
  • ½ cup basil leaves
  • 1 garlic clove
  • ½ cup pistachios, roasted and shelled
  • zest of 1 lemon
  • juice of 1 lemon (about 2 tablespoons)
  • ⅓ cup olive oil, more if needed
  • salt and pepper, to taste
  1. In a small food processor, add the garlic clove and pulse until chopped. Then add the kale, basil, pistachios, lemon zest and lemon juice. Blend until smooth. Then while the food processor is going, slowly drizzle in the olive oil until desired consistency is reached.
  2. Taste test and add salt and pepper according to your preference. (If your pistachios were salted, you'll need less salt.)
Recipe by Oakhurst Kitchen at http://oakhurstkitchen.com/pistachio-kale-pesto/