Creamy Roasted Garlic Kale & Pistachio Pesto: The Ultimate Flavorful & Healthy Sauce
Welcome to the recipe that has redefined my pesto standards! This **Kale and Pistachio Pesto** is, without a doubt, the most exquisite pesto I’ve ever tasted. Its remarkable creaminess and depth of flavor come from a secret ingredient: perfectly roasted garlic. Whether you’re looking for an incredible dip, a luscious pasta sauce, or a versatile spread to elevate any meal, this pesto delivers on all fronts. It’s a game-changer, promising a vibrant, healthy, and incredibly satisfying culinary experience that will leave you wanting more.
Life has certainly been a whirlwind lately, making it a challenge to keep up with everything, including my regular posts here. I truly appreciate all the kind messages and well wishes I’ve received; they mean the world to me. While I’ve been navigating a wonderfully busy period (and yes, perhaps admiring my ring a little too much!), I’ve also been pouring my energy into creating exciting new recipes. This Kale and Pistachio Pesto is one such creation, born from a desire for fresh, vibrant flavors that fit into a busy lifestyle without compromising on taste. It’s a testament to the fact that even amidst life’s joyous chaos, delicious and healthy food is always within reach.
A Hearty and Wholesome Twist on Traditional Pesto!
For those who have followed my culinary journey, my adoration for pesto is no secret. This magical green sauce possesses an unparalleled ability to transform any dish it graces, making it ten times more delightful. However, my blog often doesn’t fully capture the sheer volume of pesto variations I create in my kitchen. I realized it was high time to share more of these beloved recipes, starting with this unique kale and pistachio rendition, because if I love them this much, chances are you will too!
Living in Jamaica, I often find myself seeking alternatives to traditional basil for my pestos. Fresh basil, being an imported herb, can be quite costly and not always readily available. This reality has encouraged me to explore the vast possibilities within the world of pesto, proving that this vibrant sauce can be made with almost any green. The core components of pesto—greens, nuts, olive oil, and seasonings—offer an incredible canvas for creativity. When you embrace this versatility, you unlock a universe of exciting flavor combinations, allowing you to utilize fresh, local, and more affordable ingredients. Kale, in particular, is a fantastic option that’s almost always accessible and packed with nutrients, making it a perfect base for a wholesome and delicious pesto.
For this particular recipe, I was yearning for something distinct, a departure from the usual pine nuts and conventional greens. That’s when a bag of pistachios caught my eye, practically calling out to me from the pantry. Their vibrant green hue and unique buttery flavor promised an exciting twist, and I knew instantly they would be the perfect complement to the earthy notes of kale. This combination offered not just an intriguing flavor profile but also a visually stunning “green-on-green” aesthetic that’s simply irresistible.
Kale Pesto with Pistachio: Effortless to Make, Explosive in FlavorThe allure of combining the rich green of pistachios with the deep green of kale was undeniable, and the outcome exceeded all expectations. This is, hands down, the best pesto I have ever created—so good that I’m already planning my next batch for a comforting pasta dinner. The texture is incredibly creamy, a delightful richness achieved by the natural oils released from the pistachios as they’re blended with the high-quality olive oil. But it’s the flavor that truly sets this pesto apart. It’s genuinely “out of this world” (a phrase I might use frequently, but for good reason!). I’ve always enjoyed pistachios on their own, but transforming them into a creamy, savory sauce unleashes an entirely new dimension of taste. All the ingredients harmonize beautifully, resulting in a versatile pesto that sparks endless culinary imagination and can be slathered on practically anything.
Now, let’s talk about the unsung hero of this recipe: the roasted garlic. Initially, my partner Mr. Bakes and I were roasting garlic for some potato cubes. The incredible aroma and deepened flavor sparked an idea: why not roast the garlic for the pesto too? Roasting garlic at 400 degrees Fahrenheit for 30-40 minutes transforms it into a sweet, mellow, and intensely flavorful paste, a stark contrast to the sharp bite of raw garlic. We were so captivated by the result that we roasted an entire head of garlic the very next day, just for this pesto. While roasting garlic adds a little extra time, it’s a step that pays dividends in flavor, contributing an unparalleled depth and sweetness that truly makes this the best pesto I’ve ever had. You can even roast it a day in advance to streamline your preparation process, making this gourmet touch even more accessible.
The Nutritional Powerhouse: Kale & Pistachios
Beyond its incredible taste, this pesto is also a nutritional powerhouse. Kale is renowned for being a superfood, brimming with vitamins A, C, and K, as well as essential minerals and antioxidants. It provides a robust, earthy base that stands up beautifully to blending and adds significant health benefits to every spoonful. Pistachios, on the other hand, are not just delicious; they are packed with healthy fats, protein, fiber, and various nutrients like Vitamin B6, potassium, and magnesium. Their unique flavor and vibrant green color make them an ideal choice for a pesto that’s both nourishing and visually appealing. Swapping out traditional basil for kale and pine nuts for pistachios doesn’t just create a unique flavor profile; it also boosts the overall nutritional value of your meal, making it a delicious way to incorporate more greens and healthy nuts into your diet.
Unleashing Pesto’s Versatility: More Than Just Pasta
One of the greatest joys of making homemade pesto is its incredible versatility. While it’s a stellar companion for pasta, its applications extend far beyond. Imagine stirring a dollop into a warm bowl of soup for an instant flavor uplift, or spreading it generously onto crusty bread for an easy yet elegant bruschetta. It makes an exceptional sandwich spread, transforming a simple Caprese into a gourmet delight. For dips, it pairs wonderfully with fresh vegetables, crackers, or pita bread. You can also use it as a marinade for grilled chicken, fish, or tofu, or toss it with roasted vegetables to intensify their natural flavors. Don’t shy away from drizzling it over eggs in the morning or using it as a vibrant base for homemade pizzas. The rich, garlicky, nutty, and green notes of this kale and pistachio pesto can truly elevate almost any savory dish, making it a staple you’ll want to keep on hand.
What’s on your agenda this week? Mine definitely involves incorporating more greens into my diet, which, for me, translates to more delicious pesto, more often. It’s a simple pleasure that makes every meal feel a little more special and a lot more flavorful. Enjoy!
If you loved this kale and pistachio pesto, you’ll definitely want to try my parsley pesto for another fresh and herbaceous twist!
Why not try incorporating pesto into this delightful caprese sandwich for a quick and flavorful meal?
Looking for more incredible spreads and dips to enhance your culinary repertoire? Explore my extensive recipe index for a treasure trove of delicious options!
Kale and Pistachio Pesto
8
servings
10 minutes
5 minutes
15 minutes
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Ingredients
- 2 cloves garlic, roasted or raw
- ½ teaspoon fine sea salt, more to taste – 3 grams
- 2 ½ cups fresh kale leaves, loosely packed, washed and de-stemmed – 75 grams
- ¼ cup de-shelled pistachios, if you can’t find de-shelled you can do them yourself – 30 grams
- ¼ cup vegan parmesan cheese, freshly grated – 25 grams
- ⅓ cup olive oil, 80 ml
- ¼ teaspoon ground black pepper, (optional) – 0.5 grams
Instructions
Mortar and Pestle Instructions
- In a mortar and pestle, grind the garlic with the fine sea salt until it becomes a smooth paste.
- Add in the fresh kale leaves in two batches, pounding and grinding until the kale is well blended into the garlic paste. This process should take about 3-4 minutes, ensuring a fine consistency.
- Next, add the pistachios, pounding them until they break into smaller pieces. Continue grinding until they are thoroughly blended with the kale. Use a spoon or spatula to help mix the ingredients together as needed.
- Stir in your vegan parmesan cheese until thoroughly incorporated. If you’re adding ground black pepper, mix it in at this stage as well, grinding to ensure it’s evenly distributed.
- Slowly drizzle in 2 tablespoons of your olive oil while continuing to mix the pesto. This helps to achieve a smooth and consistent texture. Continue adding oil until your desired consistency is reached.
- Pour in the remaining olive oil and use a spoon to stir everything together until well combined.
- Feel free to add more olive oil for a runnier consistency, or more nuts if you prefer a thicker pesto. Taste and adjust seasoning as necessary.
Food Processor Instructions
- Add garlic, sea salt, and pistachios to a food processor. Pulse until finely combined, scraping down the sides of the bowl after each pulse, for approximately 1 minute.
- Next, add the kale, vegan parmesan, and optional black pepper. Continue to pulse until all ingredients are well combined and the pesto reaches your desired consistency, about 1-2 more minutes. Slowly drizzle in your olive oil while the food processor is running on low to thoroughly incorporate it. Adjust the amount of olive oil for a thinner pesto or add more nuts for a thicker consistency. Taste and adjust seasoning as necessary.
Notes
- Refrigerator: This delicious Kale and Pistachio Pesto can be stored in an airtight container in the refrigerator for 1-2 weeks. To prevent oxidation and keep it looking vibrant, pour a thin layer of olive oil on top before sealing the container.
- Freezer: For longer storage, pesto freezes beautifully. Simply spoon the pesto into ice cube trays and freeze until solid. Once frozen, transfer the cubes to a freezer bag or an airtight container and store for up to 6 months. Thaw frozen pesto in the refrigerator before using, or for a quick and flavorful addition, drop the frozen cubes directly into hot soups or sauces to melt and enrich the dish.
Carbohydrates: 4g,
Protein: 2g,
Fat: 10g,
Saturated Fat: 1g,
Sodium: 298mg,
Potassium: 153mg,
Fiber: 1g,
Sugar: 1g,
Vitamin A: 1689IU,
Vitamin C: 21mg,
Calcium: 32mg,
Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.