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Raw Pistachio and Kale Pesto

  17 rater(s)

Your dip/sauce/spread/condiment game will be taken to a whole new level after you add this recipe to your arsenal. We highly recommend adding the lemon juice because it adds a bright acidity.

  • Prep Time: 15m
  • Total Time: 15m


  • 3 large kale leaves, stems removed
  • 1/2 c raw pistachios
  • 3 cloves of garlic
  • 1/4 c extra virgin olive oil
  • 1 tsp. sea salt
  • 1 tbsp. freshly squeezed lemon juice (optional)


  1. Add all of the ingredients to a blender or food processor and puree until smooth. Spoon the pesto into an airtight container and store in the fridge. It will stay fresh for about 5 days.
  2. You can use this pesto as a dip, or you can sauce your raw zucchini noodles with it!