I’ve made this recipe so many times on my stories, and I felt the recipe definitely needed to be written down for you here! This recipe was inspired by a Bon Appetit recipe from Chris Morocco. I wanted to make a version without any cheese that still tasted rich and satisfying— and this is exactly that. A vibrant green and completely dairy free pesto.
1 head of Tuscan kale ⠀⠀
1 heaping cup of fresh basil ⠀⠀
1/3 cup pistachios ⠀⠀
1/4 cup olive oil ⠀⠀
4 garlic cloves⠀⠀
1/3 cup water⠀⠀
1/2 teaspoon salt
First, blanch the kale. Remove the stems from the kale, bring some water to a boil (enough to be able to submerge kale) — once boiling, add the kale leaves for 20-30 seconds until bright green in color. Remove from the water using tongs and set aside.⠀⠀
Add garlic, pistachios, olive oil, and 1/3 cup of water to a high speed blender. Blend until as smooth as possible. Then add the kale, basil, and salt and blend on high until smooth (I found I needed a few tablespoons of extra water while blending to get it to be super smooth) serve with your favorite pasta– I used brown rice pasta.