I think you can make a pesto out of almost anything, although some might argue you can’t call it a pesto unless it’s the classic basil, pine nut, Parmesan combination. I encourage you to experiment with different greens, herbs, nuts, and acids. Think mint, cilantro, tarragon, spinach, hazelnuts, macadamia nuts…Here’s my latest version:
Pistachio Kale Pesto
makes about 1 cup
10 kale leaves, lacinato (dino) variety preferred over curly (see photo), ribs removed and chopped
1 cup pistachios
1/2 teaspoon honey
juice of 1/2 lemon (or more if desired)
2 tablespoons water
1/4 cup olive oil
salt to taste
1. Add all ingredients except olive oil into a food processor. Process to a smooth paste and add the oil in a slow, steady stream with the motor running.
2. Taste for salt and add more if needed. If pesto is too thick add a bit more water or lemon juice.