This kale pistachio pesto is great for all low carb recipes. You can use it as a dip, as a topping or as a stuffing. Mix it up and use it immediately or store it in your fridge to add to various dishes through out the week! It’s easy to make if you have a decent food processor or mixer, and it takes less then 10 minutes!
Ingredients in Low Carb Recipe Monday – Kale Pistachio Pesto
3 – 4 cloves Garlic or regular garlic cloves, roasted
1 tsp Black pepper, ground
1 tsp Sea salt, fine
2- 3 tbsp Olive oil
1/4 cup De-skinned pistachios
1/4 cup Pine nuts (optional) – if you decide not to use pine nuts, double the pistachios
2 cups Kale, washed and stems removed
- Mix the kale, pine nuts (optional), and pistachios to a food processor of blender and pulse them until combined. Make sure you are scraping down the sides after a each pulses, for about 2 minutes.
- Add olive oil, roasted garlic, salt and pepper next and continue to pulse until combined, for about 2-3 more minutes. Feel free to add more olive oil if you want a more runny consistency, or more nuts if you want a thicker pesto.
Use this low carb recipe as a way to lower your carbohydrate intake. Keep it in the fridge as a way to dress up your health meals through out the week and to wow your family and friends with your creative meals.