Kale pistachio pesto is a delightful variation on traditional pesto, incorporating the earthy flavours of kale and the rich, nutty tones of pistachios. Here’s a simple recipe to make it:
Ingredients:
- Fresh kale leaves: 2 cups, stems removed and roughly chopped
- Shelled pistachios: 1/2 cup
- Garlic cloves: 3, peeled
- Freshly grated Parmesan cheese: 1/2 cup
- Extra virgin olive oil: 2/3 cup
- basil: 1 small bunch
- chives: 3 sprigs
- Salt: to taste
- Ground black pepper: to taste
Instructions:
- Blanch the Kale: Bring a pot of water to a boil. Add the kale and blanch for about 2 minutes until it turns bright green. Drain and immediately plunge into ice water to stop the cooking process. Drain again and squeeze out excess water.
- Toast the Pistachios: In a dry skillet over medium heat, toast the pistachios for 3-5 minutes until they become fragrant. Be careful not to burn them. Let them cool.
- Blend the Pesto Ingredients: In a food processor, combine the blanched kale, toasted pistachios, garlic, Parmesan cheese, chives, basil, salt, and black pepper. Pulse until the ingredients are coarsely chopped.
- Add the Olive Oil: With the food processor running, slowly add the olive oil in a steady stream. Continue to process until the pesto reaches your desired consistency. You can adjust the amount of oil based on your preference.
- Adjust Seasonings: Taste the pesto and adjust the seasoning with additional salt, pepper if needed.
- Use or Store: The pesto can be used immediately with pasta, as a spread on sandwiches, or as a dip. To store, place it in an airtight container and drizzle a thin layer of olive oil on top. It can be kept in the refrigerator for up to a week or frozen for longer storage.
Enjoy your kale pistachio pesto as a versatile condiment that brings a unique and delicious twist to a variety of dishes!
