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Kale + Pistachio Pesto
Prep Time: 00:20
Cook Time: 00:00
1/4 cup pistachios
1 medium clove garlic
kosher salt and coarse black pepper
1/4 cup grated parmesan cheese
11/2 cups roughly chopped kale leaves (a tender variety such as lacinato), ribs removed
1/2 cup packed fresh basil leaves
1 juice of lemon
1 teaspoon honey
1/3 to 1/2 cup olive oil
1In a dry small skillet, toast the pistachios over medium-low heat, tossing frequently, until lightly golden and very fragrant, about 5 minutes. Immediately remove the nuts from the pan and transfer to a bowl to stop the cooking process.
2In a food processor, combine the toasted pistachios, garlic, and a generous pinch each of salt and pepper. Pulse a few times until the nuts are broken down.
3Add the parmesan, kale, basil, lemon juice, and honey and pulse until the mixture is thoroughly combined.
4With the motor running, stream in 1/3 cup of the olive oil. If the mixture is too chunky, add a bit more oil. For a thinner pesto, continue adding oil until the consistency is velvety and smooth.
5Season to taste with salt and pepper.
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