Hey everyone and welcome back to #RecipeADayMay. I know it was only last week that I did my last pasta sauce recipe, but you guys seemed to like that one and I felt like making another. We’ve all had basil pesto a million times, so I wanted to make this one a little different. This kale and pistachio pesto is nutrient dense, light, fresh and full of healthy omegas.
I don’t know about you, but I find regular a bit too greasy sometimes, which can feel heavy. To compensate for that, I’ve made this one with less oil; in order to keep the creamy texture this pesto is used making olive oil and non-dairy milk. There’s plenty of healthy fat in this recipe from the nuts and seeds, so I didn’t see the need for an excessive amount of added oil on top of that.
The pesto is super quick to make and all you need is a food processor or blender.
This recipe is dairy free, gluten free, soy free and vegan.
Serves: 4 regular pasta servings
Prep time: 10 minutes
- 100g kale
- 50g pistachios
- ½ cup non-dairy milk
- Juice of one lemon
- 80ml olive oil
- 2 cloves garlic
- 1 tsp dried oregano
- ¼ cup mixed sunflower and pumpkin seeds
- ½ tsp dried rosemary
- Preheat oven to 190°c.
- Place seeds on a baking tray lined with greaseproof paper and sprinkle the dried rosemary over the top.
- Put baking tray on the top shelf of the oven for 5-8 minutes until seeds are golden and natural oils are starting to release.
- Once cooked, pour seeds and all other ingredients into a food processor or blender and blend until smooth.
Serve and enjoy!
Do you like trying alternative pesto flavours? What’s your favourite kind of pasta dish?
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