I seriously have SO much to say about this recipe because it’s been the one thing I have seriously been SO excited for in a long time!!

I initially set out to make a pesto for a box of edamame spaghetti I recently picked up from Whole Foods. The side of the box had a Kale Pesto recipe and basically served as the inspiration for this pesto. Obviously I made a few of my own changes but what I ended up with- was absolutely  magical.

When I threw the kale and garlic into the food processor to pulse first before adding the rest of the ingredients- I was blown away by how amazing it smelled! After the olive oil came in and the nuttiness from the pistachios- this stuff was finger licking GOOD! I also use Lacinato/Tuscan kale in this-not the curly kale that most use.

The pesto was great on the edamame noodles but the next day I recreated the recipe with proper measurements (because I love you guys!) and decided to pair it with rotini. This was a blessing and a curse, guys. It was SO DAMN irresistible, especially while we were snowed in during the wild noreaster.

I left it out on the counter all day and munched on it until it was ALL DONE. I probably won’t make it again soon because no one should eat that much pasta in one day!! So if you make it, be sure to have some company around you to share with 🙂

This tasted great as a hot pesto pasta- but really I think its best as a “pasta salad” or to serve as a side to a chicken dish or to snack on. I add some chopped cherry tomatoes and they were so bright and juicy in this dish! I hope you guys give this one a try!

Note: Pesto requires a lot of salt and if you don’t use enough salt- its just not going to taste right. So start in small amounts but just don’t be shy!

Happy eating ! 🙂



Pistachio & Kale Pesto Rotini




Yield 4 Servings


8 oz. Rotini Pasta (about 1/2 box, cooked al dente)

sliced cherry tomatoes


2 cups Lacinato/Tuscan Kale (chopped and tightly packed, hard stems removed)

2 cloves garlic

1/4 cup shelled unsalted pistachios

1/2 cup chopped cilantro

1 jalapeno

1/4 to 1/2 cup extra virgin olive oil

salt, pepper

squeeze lemon juice


  1. In a food processor add the kale, garlic, salt, pepper and jalapeño. Turn on the processor and blend until smooth. Add pistachios, cilantro, blend again and slowly drizzle in olive oil until it is a creamy consistency.
  2. Add pesto to cooked pasta along with cherry tomatoes and stir well to combine.
  3. Serve room temp or heat up in skillet! Tastes best as a pasta salad.