Kale and Pistachio Pesto

Kale and Pistachio Pesto
Kale and Pistachio Pesto @ Jessica in the Kitchen


INGREDIENTS

  • 2 cups kale, washed and de-stemmed
  • ¼ cup de-skinned pistachios (if you can’t find de-shelled you can do them yourself)
  • ¼ cup pine nuts
  • 3 tbsps olive oil
    campaignIcon
    4 cloves roasted garlic or regular garlic cloves
    1 teaspoon fine sea salt
    1 teaspoon ground black pepper

INSTRUCTIONS

  1. Add kale, pine nuts, and pistachios to a food processor and pulse until combined, scraping down the sides after a each pulses, for about 2 minutes.
  2. Add the olive oil, roasted garlic, salt and pepper next and continue to pulse until combined, for about 2-3 more minutes. Feel free to add more olive oil if you want a more runny consistency, or more nuts if you want a thicker pesto
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s