Kale Matcha Pistachio Pesto
Delicious and nutrient-dense, this unique pesto adds intense flavor to any dish!
I have always enjoyed making pestos. Many people think of pesto as a common sauce made from basil, pine nuts, garlic, olive oil and parmesan. It is true that these are the wonderful ingredients that go into the original pesto alla Genovese from Liguria in NW Italy. The word “pesto” literally means “to pound” or “to crush”, referring to traditional mortar and pestle preparation of the sauce. Pesto can be made out of any number of herbs, nuts and other flavorful components. This kale matcha pistachio pesto is an example of doing just that!
The Ingredients:
My kale matcha pistachio pesto is packed with six nutrient-dense green ingredients, making it super nutritious! I love the sweet flavor of raw pistachios, which serve as the nut base. The secret flavor, nutrient and color booster is matcha powder!
I am a true matcha addict and have been drinking, cooking and baking with it for about 15 years now. Jade Leaf organic matcha is my go-to brand. Their culinary grade powder is excellent for a variety of preparations. In this recipe, adding matcha powder results in a nice earthy, grassy flavor that compliments the kale.
The Process:
The first step is to process the pistachios, matcha and sea salt until they have a fine texture.
Next step is to add the kale, basil and Italian parsley with fresh lemon juice and extra virgin olive oil. Using a high-quality olive oil is important for insuring the best flavor.
The finished pesto should have some nice texture to it. Be careful not to over-process and create too much heat in the bowl for the kale and herbs.
Store the pesto in a glass jar or plastic container in the refrigerator for up to a week. Use it on pasta, with chicken or fish, mix it into soups or use it as a dip or condiment! Kale matcha pistachio pesto is a key ingredient in one of my favorite late summer recipes, Summer Squash Lasagna with Cashew Ricotta.
other recipes with kale matcha pistachio pesto: summer squash lasagna
Kale Matcha Pistachio Pesto
Equipment
- Food processor
Ingredients
- ⅓ cup raw shelled green pistachios raw green pumpkin seeds, almonds or walnuts are great substitutes
- 1 tablespoon matcha powder
- 2 teaspoons sea salt
- 6 cups fresh kale large tough stems removed
- ½ cup fresh herbs, such as basil, Italian parsley or mint
- ¾ cup extra virgin olive oil
- Juice of 1 lemon
Instructions
- Place pistachios, matcha and sea salt in a food processor. Pulse until very fine. Add kale, herbs, olive oil and lemon juice. Process until smooth but still with some texture, scraping bowl down a few times. Store in a jar in the refrigerator for up to a week. Makes about 1 cup pesto.
One Comment