kale pesto




  • 4-6 luciano kale leaves, center ribs and stems removed
  • 1 garlic clove, chopped
  • ½ cup fresh basil leaves, lightly packed
  • juice and zest of 1½ lemons
  • ¼ cup pistachio nuts, shelled (or walnuts)
  • ½ cup macadamia nut oil (or EVOO)
  • sea salt to taste


  1. Blanch kale in a large pot of boiling salted water, about 1 minute. Drain and place in ice bath; squeeze out excess water, and dry with a clean kitchen towel.
  2. Transfer kale to a food processor, add garlic, basil, pistachio nuts, oil, lemon juice and zest; pulse until coarsely chopped. Season with salt. Makes about 1 cup pesto.

I love pesto on everything from open-faced sandwiches to eggs.