I love a good pesto on anything and everything. I'll even go so far as to dip my Mary's crackers in it!
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Now, as much as I love a traditional basil and pine nut pesto I have a lot of fun experimenting with different greens and various nuts/seeds. Today's variation uses kale and raw pistachios.
Using greens like kale and spinach in a pesto is a great way to get those leafy greens in the diet!
I've purposely left out parmesan and replaced it with its non-dairy counterpart, nutritional yeast which has tons of health benefits without the effects of using dairy but still has that lovely cheesy flavour you'd want in a pesto.
Kale & Pistachio Pesto
2 large leaves of kale, washed & torn
1/2 lemon, freshly squeezed
1/3 cup raw pistachios
2 small cloves of garlic
4 tbsp olive oil (I'm really loving Acropolis brand)
2 tbsp nutritional yeast
sea salt and pepper to taste
water as needed to reach desired consistency (I prefer mine with a chunkier texture, so I didn't use any)
Run through a food processor, blender or bullet. If you're using a food processor you may need to scrape down the sides a few times. Blend until you've reached desired consistency.
Serve with your favourite pasta (ideally spelt, kamut, quinoa, brown rice or my personal fave Maria's chickpea noodles which are high in protein and fibre), spread on pizza, sammies, over wild fish or organic chicken or use as a dip with your favourite crackers or raw veggies.
Fast food can and should be healthy! I whipped this pesto up to serve over chickpea noodles (image above) for my lunch in less than 20 minutes! And truthfully, that's a conservative estimate because that pesto takes 5 minutes and those noodles only take 4 minutes to cook. So, you do the math!
And it tastes so much better than anything you could get from a drive-thru - promise!