Kale and Pistachio Pesto

Kale and Pistachio Pesto

Health Rating
Prep Cook Ready in Servings
10 min 0 min 10 min 1
Scheduled for:
Dinner on Saturday

Ingredients for 1

Show Original

1/10 bunch Kale (stems removed, roughly chopped)
3/4 leaf Basil, fresh
1/10 cup Pistachio nuts (raw, shelled)
1/4 clove(s) Garlic (peeled and roughly chopped)
1/10 tsp Sea salt
1/10 cup Extra virgin olive oil


Wash the kale and basil and dry in a salad spinner.

Measure 8 cups of the chopped kale (tightly packed). Place half into a food processor and pulse until there is room for remaining half. Add remaining kale along with the basil leaves and continue to process until all greens are evenly chopped.

Add pistachios, garlic and salt and process for another 30 seconds.

Add oil and process until smooth. Serve as a spread or mix with your favourite pasta as a meal.


Yields 1 + 1/2 cups.

Nutrition Facts

Per Portion

Calories 207
Calories from fat 166
Calories from saturated fat 22.2
Total Fat 18.4 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 12.4 g
Cholesterol 0 mg
Sodium 265 mg
Potassium 317 mg
Total Carbohydrate 6.6 g
Dietary Fiber 1.9 g
Sugars 0.6 g
Protein 3.7 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 0.7

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada