Kale Pistachio Pesto
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Fresh kale, pistachios and coconut oil are combined in this vegan, gluten free, healthy pistachio pesto recipe. It’s perfect with pasta, chicken or on pizza!
I love pesto! Spinach pesto, basil pesto, sun dried tomato pesto and now kale pistachio pesto!
I’ve been making this pesto for over a year and love the flavor of the pistachios and kale with the coconut oil, which gives it a slight sweetness.
I’ve tossed it with pasta, used it to top pizza, added it to Grilled Vegetable Panini’s and most recently stuffed it in chicken with goat cheese!
It’s a great vegan pesto option for using in lots of different recipes, and it’s super healthy!
Coconut oil is high in natural saturated fats which are great for increasing your good cholesterol and converting your bad cholesterol into good cholesterol. Coconut oil also helps fight cancer, builds up your immune system and protects the liver, in addition to several other health benefits.
Kale is low in calories and high in fiber and vitamins making it a great choice for a healthy diet. Pistachios are heart healthy, and filled with potassium, fiber, vitamins and minerals making them a nutritious choice for this pesto recipe and other recipes!
All in all, the ingredients in this recipe combine to make one of the healthiest pesto recipes ever!
Kale Pistachio Pesto Ingredients
- 1 cup shelled pistachios
- 2 cups chopped kale
- 3 cloves garlic
- ½ tsp salt
- ¼ cup coconut oil (melted)
Kale Pistachio Pesto 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.
Presto! You’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!
- Pesto Baked Salmon
- Pesto Smashed Potato Salad
- Cheesy Pesto Pasta
- Instant Pot Pesto Risotto
- Pesto Chicken Spinach Salad
- Italian Ground Turkey Polenta Casserole
- Gluten Free Mushroom Spinach Pesto Pasta
Kale Pistachio Pesto
Ingredients
- 1 cup shelled pistachios
- 2 cups chopped kale
- 3 cloves garlic
- ½ tsp salt
- ¼ 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.
Nutrition Facts
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