The flavor of this is bright and garlicky. Kale and toasted pistachios temper the Feta cheese. Mix with your favorite pasta or slather onto chicken breasts or fish for a flavor bomb that comes together within 10 minutes.
In a nonstick pan, over medium heat, toast pistachios and stir until fragrant and toasted. The toasting process takes about 5-8 minutes and the best way to test them is to taste them. With a spoon, remove a pistachio and allow to cool enough to taste. It should be warm, and a bit crispy. The pistachios should also smell fragrant and well, with a slight toasted smell.
Remove them from the heat source and from the pan onto a bowl to allow to cool.
How to make the pesto
Wash and dry the kale. Next, remove the kale leaves from its stems and place into the food processor.
Second, add toasted pistachios, feta, garlic, squeeze of lemon juice, salt and pepper.
Now pulse until smooth, stopping in between to scrape sides of food processor bowl.
If pesto is too thick, add 1 tbsp of water at a time to thin out to desired consistency.
Taste for lemon, salt and pepper, adjust if necessary.
Pulse the pesto until consistent and smooth, about 1 minute or so.
If serving with pasta, cook pasta to package directions. Before draining, reserve 1 cup of pasta water. Drain pasta and place back in pot.
Add enough pesto along with a few tablespoons of reserved pasta water until full coated and saucy.
Top with a few more crumbles of feta, crushed red pepper and a squeeze of lemon.
Notes
Nutrition
Serving: 2tbspCalories: 161kcal
Nutritional information is calculated online and should be used as a guide.
Keyword 30 minute dinner, easy pasta recipe, pesto, vegetarian