2.5 cups of baby kale
1 clove of garlic
1/3 cup of shelled pistachios
1/2 cup of olive oil
Cut the stem off of your clove of garlic. (Use 2 cloves if you like your pesto extra garlicky)
Fill your blender with half of all the ingredients and blend. Add the other half in once your mixture is nice and smooth.
Serve with pasta or some nice, crusty bread.
I love this version of pesto because it incorporates kale, so it feels like you’re getting some veggie servings in. I prefer less parmesan in my original pesto, and this recipe doesn’t require any at all. Lastly, pistachios add a really nice thicker texture.