Kale and Pistachio Pesto

6 10 184
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 12
Kale and Pistachio Pesto
Health Highlights


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


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

2. 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.

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

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




is one of the top superfoods, it is an excellent source of vitamin C, iron and calcium!

Nutrition Facts

Per Portion

Calories 184
Calories from fat 159
Calories from saturated fat 21.4
Total Fat 17.7 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 11.7 g
Cholesterol 0
Sodium 272 mg
Potassium 246 mg
Total Carbohydrate 4.4 g
Dietary Fiber 2.6 g
Sugars 1.1 g
Protein 3.0 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 0.7

Energy sources


Meal Type(s)