Pasta with Pistachio and Kale Pesto

The pistachios toasted nuttiness compliments the creaminess of the grated parmesan and crumbled feta, the brightness of the kale and basil, and the acidity of the lemon, while a good quality olive oil ties it all together.

The first time I really enjoyed a true pesto was in a little cafe in Rome during an exceptionally hot day. My husband and I had gotten into the habit of waking early and taking long walks around the city to sightsee before eating lunch and going back to our hotel to wait out the hottest midday sun before venturing out again. I ordered pesto pasta because the green sauce sounded so refreshing. It was a revelation. Creamy yet bright, and simply bursting with flavour. Now I can’t get enough pesto. 

Traditional Pesto is a raw sauce made out of a combination of cheese, herbs, nuts, and garlic. It’s incredibly versatile, and allows for endless variations and combinations. A traditional pesto is made with Parmesan, Basil, Pine Nuts, garlic, and Extra Virgin Olive Oil, but you can always switch it up once you get the hang of the underlying technique. The traditional way to make a pesto is with a mortar and pestle, but I like to use a food processor which enables me to have this Pasta with Pistachio and Kale Pesto on the table in twenty minutes.

This Pasta with Pistachio and Kale Pesto is a twist on the classic. I used kale for some added nutrients and a different flavour profile. I also substituted the pine nuts for pistachios. Although using pistachios is not entirely traditional, I promise you that it’s delicious. Their toasted nuttiness compliments the tang of the grated pecorino and crumbled feta, the brightness of the kale and basil, and the acidity of the lemon, while a good quality olive oil ties it all together. From stove to table in twenty minutes, this Pasta with Pistachio and Kale Pesto is as quick as it is delicious. I promise that if you make it, it will soon become one of your favourite dishes as well.

TOTAL TIME

• Preparation Time – 5 minutes
• Cooking Time – 15 minutes
• Total Time – 20 minutes

INGREDIENTS FOR PASTA WITH PISTACHIO AND KALE PESTO

All the ingredients for this Kale Pesto Pasta are easy to source from any local grocer.

Pesto

• 2/3 cup Unsalted Pistachios
• 4 cups Kale, stems removed
• 1/2 cup Fresh Basil
• 3 cloves Garlic
• 1/4 tsp Kosher Salt
• 1/2 cup Pecorino, grated
• 3 tbsp Feta
• 1/2 cup Extra Virgin Olive Oil
• 1 Lemon, juiced

Sausage

• 2 Spicy Italian Sausages
• 3 Sundried Tomatoes, in olive oil

Pasta with Pistachio and Kale Pesto

• 1 box Spaghetti (~500g)

WHAT IS FETA?

Feta cheese is a crumbly cheese made from goat or sheep milk, and stored in brine. It is extremely tangy and salty and tastes delicious alongside the garlic and sundried tomatoes in this dish.

DO I HAVE TO DESTEM MY KALE?

Absolutely. Kale stems are extremely tough and fibrous and will not incorporate well into the pesto. You should remove the leaves before adding them to the pesto.

CAN I MAKE THIS VEGETARIAN?

If you’d like to make this beautiful pesto vegetarian you absolutely can. I would suggest taking all the same steps, simply leaving out the sausage. You can simply add the sundried tomatoes directly to the pasta when adding the pesto. The final dish will have a slightly different flavour, but I promise you that it will still be delicious.

WHAT IS PECORINO?

Pecorino Romano is a hard cheese made from sheep’s milk that originates in Italy. It has a sharp salty flavour that is beautiful when served in flavourful pasta dishes.

INGREDIENT SUBSTITUTIONS

CAN I USE REGULAR SAUSAGE?

Of course. I like a bit of heat to contrast the creaminess of the pesto, but you can absolutely use regular sausage.

CAN I SUBSTITUTE ANOTHER NUT FOR PISTACHIOS?

You could obviously use pine nuts that are traditionally found in pesto in this recipe if you’d like. You could also use another fatty nut like cashews if you’d like. The important thing is you want to use a nut that has fat, which will allow it to toast beautifully and pulse smoothly.

CAN I USE ANOTHER KIND OF CHEESE?

You need to use a hard sharp cheese in this recipe. If you’d like to substitute Parmesan for something else, you could certainly use Pecorino or Grana Padano, both of which are delicious sharp cheeses.

CAN I SUBSTITUTE ANOTHER LEAFY GREEN FOR KALE?

Other leafy greens that would work beautifully in this pesto would be Spinach and Arugula, both of which will change the flavour of this pesto while remaining delicious.

CAN I SUBSTITUTE ANOTHER CHEESE FOR PECORINO?

Both Parmesan and Grana Padano are hard salty cheeses that would make good substitutions for Pecorino in this dish.

EQUIPMENT FOR PASTA WITH PISTACHIO AND KALE PESTO

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Below is a list of the main equipment/kitchen tools needed to make this delicious Pasta with Pistachio and Kale Pesto:

• Pan

• Tongs

• Kitchen Knife – Zwilling J.A. Henkel Kitchen Knife a good kitchen knife is a necessary tool for any home cook. Quality and price point varies widely. This is what I use at home. It’s a perfectly decent knife, while still being very affordable.

• Cutting Board

• Kitchen Aid Food Processor – I use my Kitchen Aid Food Processor whenever I need to to finely chop and puree vegetables or a sauce. It works beautifully to chop the pistachios into fine mince, and then pulse and mix all the pesto ingredients together.
  

• Large Pot

COOKING DIRECTIONS

This Pasta with Pistachio and Kale Pesto can be prepared in twenty minutes. It is as simple to prepare as it is delicious as long as you follow a few tips:

1. Make sure to de stem your kale.
2. Caramelize your sausage.
3. Use good quality olive oil and cheese.

MAKE AHEAD STORAGE

If you’d like, you can de stem your kale in advance and store it in the fridge.

This delicious pasta can be stored in the fridge for up to four days, and can be frozen in an airtight container.

FINISHED DISH

Enjoy your delicious Pasta with Pistachio and Kale Pesto!

OTHER PESTO DISHES

Orzo Pesto with Sausage

Smoked Salmon Pesto Pasta

Flavourful Pancetta Pesto Pasta

Pesto Sausage Ravioli Recipe

Caprese Sandwich with Pesto

Pesto Pizza with Olives, Feta, and Sundried Tomatoes

DID YOU MAKE THIS RECIPE?

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