Kale Pistachios Pesto:
This Kale Pistachios Pesto, specially made with Cavolo Nero Kale or Tuscan Kale is one of my favourite pestos. I like to make my own pestos at home, I seldom buy bottled pesto or sauces for my cooking.
This verdant, fresh and packed with flavours kale pistachios pesto is so healthy and heavenly delicious. I use it for many things including pasta, on toasts and sometimes even on my roasted sweet potatoes.
The idea of this pesto came from a sandwich I ate in London a few years ago, the pesto had a slight crunch to it and I like that rather than a creamy pesto. I wanted to make this healthier and different so I made it with fresh kale, pistachios and pine nuts both. And because I like my food a bit on a spicer side I added a bit of a chilli paste to give some heat. It’s absolutely delicious and so easy to make. If you make this once, I promise you will never buy a store bought pesto again.
So this is how you make this pesto.
- 120g cavolo nero kale roughly chopped
- 30g finely chopped pistachios
- 30g pine nuts
- 10g garlic
- 230ml olive oil
- 5g red chilli paste
- 40g grated parmesan cheese
- Black pepper to taste
- Salt to taste
Add all the ingredients except half of the pine nuts and olive oil in a blender or food processor. Start blitzing and add olive oil. Blend it well, add in the rest of the pistachios, mix well.
Store it in a glass jar and keep it in the fridge up to 2 weeks.