Fresh kale, pistachios and coconut oil combine in this vibrant vegan and gluten-free pistachio pesto. Bright, nutty and slightly sweet, it’s delicious tossed with pasta, spooned over grilled chicken, spread on pizza, or stirred into sandwiches and salads.
I’ve been making this kale pistachio pesto for years because the combination of earthy kale, buttery pistachios and mild coconut oil creates a uniquely pleasing flavor and texture. It’s naturally vegan and gluten-free, and it comes together in minutes in a food processor. The coconut oil adds a gentle sweetness and helps bind the pesto without dairy, making it versatile for many recipes.
Ingredients
- 1 cup shelled pistachios
- 2 cups chopped kale (stems removed)
- 3 cloves garlic
- ½ teaspoon salt, or to taste
- ¼ cup coconut oil, melted
Instructions
1. Add the pistachios, chopped kale, garlic and salt to a food processor. Pulse in short bursts for about 15–20 seconds until the ingredients are coarsely chopped and begin to combine.
2. With the processor running, slowly stream in the melted coconut oil until the mixture comes together. Stop and scrape down the sides as needed. Process until you reach your desired consistency — leave it a bit chunky for texture or blend longer for a smoother sauce.
That’s it — pesto ready in minutes. This recipe yields a richly flavored, bright-green pesto that works well as a sauce, spread or finishing condiment. Adjust the salt and garlic to suit your taste, and feel free to add a squeeze of lemon juice if you want more acidity and brightness.
Recipes and Serving Ideas
Use this pistachio kale pesto in any place you’d normally use pesto or a flavorful sauce. Some simple ideas:
- Toss with cooked pasta and a splash of reserved pasta water for a quick dinner.
- Spoon over grilled or baked salmon or chicken as a finishing sauce.
- Spread on pizza crust before baking, then top with roasted vegetables.
- Mix into warm roasted potatoes or use as a dressing for grain bowls.
- Stir into risotto, polenta or creamy mashed potatoes for extra flavor.
- Spread inside a sandwich or a grilled vegetable panini for a punch of herb and nut flavor.
How to Freeze and Store
If you make a larger batch or have leftovers, this pesto freezes well for up to four months. The easiest method is to spoon the pesto into ice cube trays and freeze until solid. Once frozen, transfer the cubes to a labeled, freezer-safe bag. An ice cube-sized portion is convenient for single servings; two cubes generally work well for a portion of pasta for one person.
To defrost, transfer the cubes you need to a small bowl and place them in the refrigerator for several hours or overnight. Alternatively, add a frozen cube directly to hot pasta or a warm pan; it will melt quickly and incorporate into the dish.
Variations and Tips
- For a brighter pesto, add 1–2 tablespoons fresh lemon juice when processing.
- If you prefer a richer texture, substitute some coconut oil with extra-virgin olive oil or use a mix of both oils.
- To add depth, lightly toast the pistachios in a dry skillet for 2–3 minutes until aromatic, then cool before processing.
- If you’re not strictly vegan, a spoonful of grated Parmesan or Pecorino can be stirred in after processing for a savory finish.
- Adjust texture by pulsing less for chunky pesto or processing longer for a smooth sauce. Add a tablespoon of water or oil if the mixture seems too thick.
- Season to taste: start with ½ teaspoon salt, then add more if needed after tasting with the foods you’ll pair it with.
Nutrition Notes
This pesto is nutrient-dense because of the pistachios and kale. A typical batch contains healthy fats from the nuts and coconut oil, fiber and vitamins from the kale, and plant-based protein from the pistachios. Nutrition values will vary by exact ingredients and serving size.
- Calories, carbohydrates, protein, fat and micronutrient amounts depend on portion size and specific brands used.
- If you need precise nutrition information for dietary tracking, consider entering your exact ingredients into a nutrition calculator or app.
Final Notes
This kale pistachio pesto is an easy, flexible recipe that brightens many dishes. It’s great to have on hand for quick weeknight meals or to elevate simple ingredients. Make a batch, try a few of the serving ideas above, and adjust the seasoning and texture to suit your preferences.