Kale Pesto

An earthy nutty pesto made without basil and pine nuts.

Servings: 5 people

Author:

Prep Time
10 minutes

Cook Time
5 minutes

Dinner Lunch Sauce

Italian

kale Cream Sauce Pesto

🧂 Ingredients

5 oz dino kale

or curly kale, approx. 1 bunch removed from the stems
3/4 cup pistachios

de-shelled
2 oz Parmesan cheese

fresh
1 garlic clove
3/4 olive oil

regular or a mild EVOO, can be increased if you want a runnier pesto

1 If you bought un-roasted pistachios, preheat the oven to 350℉ degrees. Lay the
pistachios on a sheet tray in a single layer and roast for 3-5 minutes (no more
than 5). Remove from the oven and place on the side to cool completely.
2 To the food processor add the garlic, pistachios, and Parmesan cheese. . Run the
processor on low until the texture resembles course sand.
3 Clean the kale and remove the leaves from the stalks. Place the leaves in the
food processor, this might need to be done in 2-3 batches depending on your
processors size. Run on high until all the leaves have broken down.
4 Running the food processor on low drizzle in the olive oil until it makes a
thick paste. Salt to taste, depending on which pistachios you bought you may add
more or less.
5 To make creamy pesto pasta add 1 cup of heavy cream to a pan with 4-5 tbsp of
pesto ( feel free to add more or less). Bring to a light simmer and simmer for a
few minutes until it thickens. Season with a heavy pinch of salt and toss in the
pasta. Coat and top with fresh ricotta and prosciutto.