I love pesto, I always have. However recently I’ve found that I no longer enjoy the pesto I buy from the supermarket. I’m not entirely sure, but this could be partly because I’ve become a little bored of how ‘samey’ the store bought pesto tastes nowadays. About a year ago, I bought a jar of small batch pesto at a farmers’ market and fell madly in love with pesto again. Sadly the seller no longer makes pesto, and I was unable to get more jars after quickly going through my first. Since then, I decided to start making my own pesto freshly when needed, and I haven’t looked back since. They say variety is the spice of life, and I do love me some spice, so you’ll be pleased to hear that I’ve been making my own small batches with a myriad of delicious and healthy combined greens.
My absolute favourite of all the pesto I’ve made over the past months, is this delectable raw kale and pistachio pesto. It is great with pasta, but oh so divine as a dip/paste for crispbreads and other snacks and starters. I made a batch last night for the umpteenth time and I’m enjoying it just like I did my first. I’ve mostly been having it with these delicious Organic Intensely Italian Crispbreads from Raw Health. Seriously, this combination is nothing short of a party on my palate!
As sharing is caring, I decided to post the recipe here today.
- 6 ounces kale
- ⅓ cup unsalted pistachios
- ⅓ cup fresh basil
- ⅓ cup olive oil
- ⅓ cup fresh lemon juice
- ⅓ cup Rawmesan (this is an all-natural, wholesome alternative to Parmesan cheese)
- 2 garlic cloves
- ¾ teaspoon Himalayan rose pink crystal salt (any salt of your choice will do)
- Place all ingredients in a blender and blend until smooth and creamy
- Serve with food of choice
I hope you enjoy it as much as I do.
Thanks for stopping by!