Kale and Pistachio Pesto What Does Kale Pesto Taste Like

When the ingredients for this when into my blender I was unsure as to whether I’d like this or not.
Honestly? I don’t like pesto all that much. I know, I know, I’m not a real foodie. I’m should leave the club. I’m just not one of those people who can slather it onto everything.

This apathetic approach to pesto could have something to do with the fact that at whilst I was at university it was the ‘go to’ food. I know that ramen and instant noodles gained popularity as ‘student food’, but at my university it was pesto pasta.

A 500g bag of ‘value’ pasta is 30p and a jar of pesto is £1 and it will last for 4, maybe 5 meals, so you can see it’s appeal. Except I don’t know if it lasted that long, because I never finished a jar. I was never that impressed.

My housemate in my 4th year was near starting a long term relationship with the stuff, I walked into the kitchen one day to find him scraping the mould off a jar, to then go ahead and eat it. Um, no thanks.

Again, like many of my meals this pesto was born out of ‘Oh crap, I forgot I had that, what can I make?’ In this case the forgotten food was kale, and after a quick google, I settled on pesto.

Not because I’d decided to give pesto another chance to win me over, but because I had a giant bag of shelled pistachios (I will never buy pistachios in shells again, this was so easy) that I won in part of a competition (I know, strange prize).

Well it turns out it did win me over. This pesto was delicious. Different. Not herby. Garlicky. So garlicky. Okay I put too much garlic in, but that’s fine, I just won’t breath on people.

After devouring a bowl I decided that my problem with pesto actually probably stemmed from the over powering herbs. Maybe I just don’t really like basil.

Fresh herbs are out of the picture most of the time for me. I don’t have a garden, I can’t keep a pot plant alive to save my life and fresh herbs from the supermarket just don’t last.

It’s made me consider investing in one of these Herb Savers, but I’m not sure I can really justify it!

I have started calculating the cost of my recipes to show you that you can eat delicious food for pennies!

Ingredients

  • 50g pistachios
  • 25g pine nuts
  • 75g parmesan
  • 2 garlic cloves
  • 75ml extra-virgin olive oil
  • 100g kale
  • zest and juice of 1 lemon
  • pepper to taste
  • spaghetti to serve

Instructions

  1. Combine all of the ingredients in a blender or food processor and pulse until smooth.
  2. Scrape down the sides as needed.
  3. If it seems a little thick add 1 tbsp of water at a time to thin it down to you desired consistency.
  4. Place on top of pasta or toasted bread (or anything you want really!)

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