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Kale & Pistachio Pesto-link

A smooth, nutrient packed pesto bursting with fresh flavour! Perfect for pasta, or used as a dip or spread. Makes about 2 cups.


How to Roast Garlic-inset2 cups kale, washed, stems removed, and roughly chopped
1/4 cup fresh basil leaves
1/2 cup pistachios, roasted and shelled
4 roasted garlic cloves
1/2 teaspoon lemon zest
2 tablespoons lemon juice
3 tablespoons olive oil, more if needed
Fine sea salt
Ground black pepper



  1. Add kale, basil, and pistachios to a food processor and pulse until finely chopped, scraping down the sides between a few pulses.
  2. Add the lemon zest and juice, and roasted garlic; pulse until combined. Slowly drizzle in the olive oil until desired consistency is reached. Add more olive oil if you want a thinner consistency, or more pistachios if you want a thicker pesto. Season with salt and pepper, to taste.