This pesto is full of everything green and good for you. You can do a million things with it. Put it on pasta, use it as a spread on sandwiches, swirl it into hummus for a pesto hummus, spread it on toast and put a runny egg on top for a delicious brunch, use it as a pizza sauce…endless possibilities. The other day I even mixed it with marinara and it was SO good. Basically, you have to make this pesto. Plus it has kale! A good sneaky way to get greens in.
Pesto also freezes really well. It is great to make, freeze, and pull out whenever you need it.
Makes about 3/4 c. pesto.
3 c. kale, chopped
1 c. arugula
1/3 c. pistachios
1/2 c. shredded Asiago cheese
3 cloves garlic, chopped
1/4 c. flat leaf parsley, chopped
1/3 c. extra virgin olive oil
pinch of sea salt and pepper, to taste
In a food processor, combine garlic, pistachios, and Asiago cheese, and pulse 15-20 times. Next, add parsley, kale, arugula, salt, and pepper, and pulse until incorporated. With the machine running, stream in olive oil until incorporated and smooth. Scrape down the sides if needed. Keeps up to a week in the fridge or you can freeze for up to 3 months.
[…] parsley, arugula, and whatever herbs I have on hand. You really can’t mess the stuff up. This pesto I made a couple years ago would be awesome to use for this recipe […]