Kale and Pistachio Pesto
Ingredients
-
2
cups
kale, washed and de-stemmed
-
¼
cup
de-skinned pistachios
-
¼
cup
pine nuts
-
3
tablespoons
olive oil
-
4
cloves
roasted garlic or regular garlic cloves
-
1
teaspoon
fine sea salt
-
1
teaspoon
ground black pepper
Instructions
- Combine kale, pine nuts, and pistachios in a food processor and pulse until mixed, scraping down the sides as needed, for about 2 minutes.
- Add olive oil, roasted garlic, salt, and pepper, then pulse until well combined, for about 2-3 more minutes.
- Adjust the consistency by adding more olive oil for a runnier pesto or more nuts for a thicker texture.
Nutrition Facts (estimated)
Servings
8 servings
Calories
107
Total fat
10g
Total carbohydrates
4g
Total protein
2g
Sodium
298mg
Cholesterol
0mg
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