Kale Pesto Sauce

1 Reviews
100% would make this recipe again

A kale pesto sauce with olive oil, garlic, pistachios, and Parmesan cheese.

This rather special "pesto" may be used on pasta or to accompany grilled meats. If available, use Tuscan kale.

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5 cups kale, stems removed 400 g
1 clove garlic
1/3 cup pistachios, shelled, unsalted 45 g
1/4 cup extra virgin olive oil 65 mL
1/2 cup Parmesan cheese, grated 26 g
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1/4 tsp salt, to be added at the last minute 1 g

Before you start

A blender or food processor will be very useful to make the sauce.


  1. Rinse the kale well. Remove and discard the center ribs. Cook the leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Using tongs, transfer to a plate. Let kale cool slightly then wring out excess water with your hands.
  2. Put pistachios, oil, garlic, and 1/3 cup water in a blender or food processor. Blend until very smooth. Add kale, grated parmesan and lemon juice. Purée, adding a little water at a time as needed, until smooth. It is preferable to add the salt only later, when using the sauce, to avoid the darkening.
  3. Transfer the pesto to a bowl, cover with a plastic wrap and chill until ready to use.


The pesto keeps up to 7 days in the refrigerator or 2 months in the freezer.

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1 Reviews (1 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Nuts | Vegetables | Sauces & Dips | Halal | Kosher | Vegetarian

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