Kale Matcha Pistachio Pesto
Flavorful and nutrient-packed pesto that can be used on pasta, with chicken or fish, added to soups or stews, for dipping or as a condiment!
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.
Servings: 1 cup