Fresh kale, pistachios and coconut oil are combined in this vegan and gluten free pistachio pesto recipe. Itโ€™s perfect with pasta, chicken or on pizza!

kale pistachio pesto in a bowl with a spoon

I love pesto! Spinach pesto, basil pesto, sun dried tomato pesto and now kale pistachio pesto!

Iโ€™ve been making this pesto since 2016 and I love the flavor of the pistachios and kale with the coconut oil, which gives it a slight sweetness.

Iโ€™ve tossed it with pasta, used it to top pizza, added it to a Grilled Vegetable Panini and most recently stuffed it in chicken with goat cheese!

Itโ€™s a great vegan pesto option for using in lots of different recipes.

ingredients for kale pistachio pesto on a white wood board

Ingredients

  • 1 cup shelled pistachios
  • 2 cups chopped kale
  • 3 cloves garlic
  • ยฝ teaspoon salt
  • ยผ cup coconut oil (melted)

Instructions

Add the pistachios, kale, garlic and salt to a food processor and pulse for 15-20 seconds.

Slowly pour in the coconut oil and process until combined.

pistachio pesto in a bowl with a spoon

Presto, youโ€™ve got pesto! This pistachio pesto recipe is so easy to whip up and will add a ton of flavor to any recipe. Here are a few recipes to try:

How to freeze it

If you have some pesto leftover that you donโ€™t want to use immediately, you can freeze it for up to 4 months.

I recommend freezing the pesto in ice cube trays, that way you can just pop one serving out at a time. A standard ice cube tray holds one ounce or 2 tablespoons in each well. Once the pesto is frozen in the ice cube trays, pop them out and store them in a freezer-safe bag in the freezer for up to 4 months.

To defrost the pesto, transfer as many cubes as youโ€™d like to thaw into a bowl, and place them in the refrigerator for at least 8 hours, or up to 24 hours. 

Fresh kale, pistachios and coconut oil are combined in this vegan, gluten free, healthy pistachio pesto recipe, perfect with pasta, chicken or on pizza!
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Kale Pistachio Pesto

Fresh kale, pistachios and coconut oil are combined in this vegan, gluten free, healthy pistachio pesto recipe. Itโ€™s perfect with pasta, chicken or on pizza!

Ingredients

Instructions

  • Add the pistachios, kale, garlic and salt to a food processor and pulse for 15-20 seconds.
  • Slowly pour in the coconut oil and process until combined.

Nutrition Facts

Calories 826kcal (41%)Carbohydrates 32g (11%)Protein 20g (40%)Fat 74g (114%)Saturated Fat 36g (180%)Sodium 810mg (34%)Potassium 1303mg (37%)Fiber 8g (32%)Sugar 6g (7%)Vitamin A 9265mg (185%)Vitamin C 113.7mg (138%)Calcium 231mg (23%)Iron 4.5mg (25%)
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