A few weeks ago my friend sent me some BOMB pesto from Italy. In her accompanying note, she talked about how much she loved this pesto even though she knew she should just make it herself cause it only takes about 5 minutes. I EFFING loved the pesto and ran out of it quickly. Unfortunately, I can’t expect her to keep a steady supply coming…
Which is why, when I came across this recipe, I knew it was my new favorite. Mostly because I need new ways to use up the abundance of kale in my garden, but also because this garlicky spread can quickly jazz up anything from a plate of scrambled eggs to a plate of lasagna. Also, the recipe came from a blog called “Cooking Stoned” – you gotta love that, no?
First, get ready to shell a bunch of pistachios. I like doing this kind of stuff…
After gathering the few ingredients it takes to make this, you’re about two minutes away from giving your heart chakra a nice boost… Cause contrary to popular belief, green is the color of love – not red.
Mix that business up in a food processor and eat by the spoonfuls… if you’re weird like me.
While the original recipe called for unsalted pistachios, I only had salted ones (because, c’mon son… who eats unsalted pistachios?), so I just omitted the salt.
ENJOY!
Raw Pistachio and Kale Pesto
from Cooking Stoned
Ingredients:
3 large kale leaves, chopped
1/2 cup pistachios, shelled
3 cloves garlic, peeled
1/4 cup extra virgin olive oil
Method:
Add the pistachios, garlic and half of the olive oil to a food processor and run it until all the pistachios are crumbled, about 45-60 seconds. Add kale and the rest of the olive oil and process until desired consistency is reached.
