When I originally wrote this kale and pistachio pesto blog post back in 2013, kale took the award for trendy food. It was the king of superfoods, and cooking blogs and food magazines alike were scrambling to find different ways to use it. I think it’s safe to say that kale has not lost momentum. One of my favorite ways to use kale is to make pesto. If you find yourself without fresh basil but have a bunch of kale hanging around that needs to be used, this kale pesto recipe is your winner. The beauty of pesto is that it’s absolutely delicious and incredibly versatile spread on crackers, served with your protein of choice, eaten as a dip with veggies, used as a sauce with pasta, or dolloped on your eggs for breakfast. This 5-minute pistachio pesto has simple ingredients that can easily be modified, and you can make it last minute for a friend or family gathering, or make a big batch for meal prep, and store it in ice cube trays for individual portions to be served later.
Loved this pesto! I added some to pasta for my picky kids and they loved it! Such great flavor and really easy to make.
Table of Contents
- Why You Will Love This Kale and Pistachio Pesto
- Ingredients You Need To Make This Kale And Pistachio Pesto
- Kitchen Tools You Will Need
- How To Make This Kale And Pistachio Pesto
- Ways To Modify This Recipe
- Dietary Customizations
- How To Serve This Kale And Pistachio Pesto
- Common Questions
- Kale and Pistachio Pesto Recipe
Why You Will Love This Kale and Pistachio Pesto
- This kale and pistachio pesto requires only a handful of ingredients, which are easily accessible at any grocery store.
- It takes just 5-minutes start to finish! So quick and easy
- You will never buy store-bought pesto again once you try out this homemade pesto recipe!
- It will last for 5 days in the fridge or months in the freezer, perfect for when you are in need of a little flavor boost to add to a meal.
Ingredients You Need To Make This Kale And Pistachio Pesto
- Fresh Kale: I prefer curly kale but tuscan kale would also work.
- Pistachio Nuts: You can roast raw pistachios yourself or buy shelled and roasted pistachios.
- Garlic Clove: If you like your pesto to have a strong, garlicky kick, feel free to add more cloves. If you don’t have any fresh cloves, you can use minced garlic.
- Parmesan Cheese: I prefer grating it myself as the flavor is stronger but for a quick shortcut buy grated parmesan.
- Lemon Juice: Freshly squeezed lemon juice or store-bought lemon juice will work. For a delicious kick, you could also add a little lemon zest.
- Extra Virgin Olive Oil: I recommend going with a good quality olive oil, it will make a difference in the flavor of the pesto.
- Salt and Black Pepper: A pinch of salt helps to bring out the pistachio taste in this flavorful sauce.
You can find a full list of ingredients in the recipe card below.
Kitchen Tools You Will Need
- Food Processor
- Spatula
- Measuring Spoons
- Measuring Cups
How To Make This Kale And Pistachio Pesto
- If you are using raw pistachios, place them on a baking sheet at 375 degrees Fahrenheit for 10-15 minutes until they begin to darken.
- Place all ingredients in the bowl of a food processor or high-speed blender and pulse until smooth (this would be simple to make with an immersion blender, too).
- If you find that the pesto sauce is too clumpy in texture, you may not have added enough olive oil. Add in a splash more and continue to blend.
Ways To Modify This Recipe
- Swap out the extra-virgin olive oil for avocado oil or grape seed oil.
- Swap the kale for spinach or a mix of spinach and fresh basil leaves.
- Add a pinch of red pepper flakes for a kick of spice
- Swap the parmesan for another hard cheese such as pecorino romano
Dietary Customizations
- Dairy Free: use a dairy free parmesan
- Paleo or SCD: Nutritional Yeast is a great substitute and will give a similar cheesy flavor.
- Nut Free: Swap the pistachios for pumpkin seeds
How To Serve This Kale And Pistachio Pesto
- Use on a charcuterie board with your favorite crackers, veggies, or small pieces of toasted bread
- Make a healthy breakfast with a dollop of pesto on your eggs
- Serve over fish, shrimp, or chicken with a thin layer of olive oil and fresh herbs
- Serve over hot pasta, zucchini noodles, or your favorite pasta substitute, and top with freshly grated Parmesan or vegan Parmesan
- Use on top of grain bowls and fresh veggies
- Stir into a salad dressing or drizzle it over a Caprese salad
- Make bruschetta by spreading pesto on slices of bread and serving with burrata and tomatoes
Common Questions
This kale and pistachio pesto can be stored for several days in an airtight container in your refrigerator. I like having it on hand to add to my eggs for breakfast or stir into salad dressing. The best part is that it can be used for endless possibilities and a delicious way to use that fresh kale that needs to be used.
This Pistachio and Kale pesto can absolutely be frozen. Simply store in a freezer-safe container or freezer bag for up to 6 months. Thaw in warm water or leave at room temperature on the countertop. I also like to freeze portions of it in an ice cube tray that I can quickly pop out and add frozen into a soup or pasta.
The list for kale is vast, but here are a few to give you some ideas to get you started if you are unfamiliar with kale. The most common is curly kale. This is the one you will likely find pre-washed and prepped for you in a convenient little bag, but you can also buy a bunch of it yourself and remove it from its stems. Another common one is Tuscan kale or dinosaur kale. It is known for its milder and sweeter flavor, and it has a much softer texture. If you’re looking for an even milder kale flavor, I would recommend baby kale. Baby kale is picked before full maturity, so the leaves are much smaller and sweeter. It has a mild, peppery flavor similar to arugula. Baby kale is a great option for pesto and for those wanting to join the world of kale eaters.
Here are a few more pesto recipes that you might enjoy:
- Sun-Dried Tomato & Basil Chicken Meatballs in a Chunky Pesto Sauce
- Grilled Portobello Mushrooms with Walnut Arugula Pesto
- Pesto Chicken & Tomato Skewers
- Pesto & Roasted Tomato Stuffed Mushrooms
- Butternut Squash Ravioli with Kale Pesto
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Kale and Pistachio Pesto
Ingredients
- 1/2 cup shelled pistachios
- 1 clove garlic minced
- 3 cups shredded curly kale stems removed
- ⅓ cup extra virgin olive oil
- 1/3 cup grated parmesan
- 2 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- In a food processor combine all of the above ingredients and pulse until there are no chunks, be sure to scrape down the sides of the food processor with a spatula as it blends to ensure everything is mixed in.
Tried This Recipe?
Leave a comment below and let us know how it was!
This post was originally published on April 13, 2014 and updated with new photos and copy on July 15, 2024. It was updated again on August 17, 2025.
Loved this pesto! I added some to pasta for my picky kids and they loved it! Such great flavor and really easy to make.