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Kale and Pistachio Pesto Spaghetti. Made vegan and gluten-free. Amazingly flavorful, easy and quick to make. One of those dishes that come together in less than 25 minutes and are perfect for anytime of the week!
As you may know, healthy, easy and quick to make dinners are my favorite! Plus I love coming up with new recipes by using up ingredients I have on hand! This recipe is made with gluten-free noodles, kale which you can swap for spinach, pistachios (can sub with any nuts that you like), basil, extra virgin olive oil and garlic.
HOW TO MAKE KALE AND PISTACHIO PESTO SPAGHETTI IN 4 SIMPLE STEPS
1. Cook the noodles
2. Toast pistachios
3. Blend all pesto ingredients
4. Toss the pesto with cooked noodles
VEGAN KALE PISTACHIO PESTO INGREDIENTS
pistachios, toasted on a pan
kale
basil
garlic cloves
extra virgin olive oil
water, filtered
pink himalayn salt and pepper
HOW TO TOAST PISTACHIOS ON STOVETOP
Preheat a dry skillet over medium heat. Add pistachios into a single layer. Once the pistachios have an aromatic smell, after about two minutes, toss to toast on all sides. It should take about 5 minutes in total. Then place them on a plate to cool.
THIS IS WHY YOU HAVE TO TRY THIS THIS KALE PISTACHIO PESTO PASTA YOURSELF
Easy and quick to make. Ready in under 25 minutes!!
Made with real and healthy ingredients
Loaded with healthy fats
Gluten Free
Vegan friendly
SO DELICIOUS!!!
If you love homemade pesto recipes, make sure to check out some of my favorites:
whole wheat kale pesto pizza
vegan cashew pesto pasta
gluten-free spinach pesto pizza
cilantro pesto pasta with roasted baby carrots
If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram. If you decide to make the recipe don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! 
Ingredients
12 oz spaghetti or noodles of choice, cooked according to directions on the package
VEGAN KALE PISTACHIO PESTO
1/2 cup pistachios
2 cups kale
1/3 cup basil or more
2 garlic cloves
1/4 cup extra virgin olive oil
1/3 - 1/2 cup water, filtered
pink himalayan salt and pepper
Instructions
- Cook the pasta according to directions on the package. Set aside.
- Meanwhile, toast the pistachios.Preheat a dry skillet over medium heat. Add pistachios into a single layer. Once the pistachios have an aromatic smell, after about two minutes, toss to toast on all sides. It should take about 5 minutes in total. Then place them on a plate to cool.
- In a high speed blender or food processor, place kale, basil, garlic, olive oil, 1/3 cup water, generous pinch of salt and pepper and toasted, cooled pistachios. Pulse a few times until well combined but still a little chunky. Add more water if needed. Adjust salt and pepper to taste.
Ingredients
12 oz spaghetti or noodles of choice, cooked according to directions on the package
VEGAN KALE PISTACHIO PESTO
1/2 cup pistachios
2 cups kale
1/3 cup basil or more
2 garlic cloves
1/4 cup extra virgin olive oil
1/3 - 1/2 cup water, filtered
pink himalayan salt and pepper
Instructions
- Cook the pasta according to directions on the package. Set aside.
- Meanwhile, toast the pistachios.Preheat a dry skillet over medium heat. Add pistachios into a single layer. Once the pistachios have an aromatic smell, after about two minutes, toss to toast on all sides. It should take about 5 minutes in total. Then place them on a plate to cool.
- In a high speed blender or food processor, place kale, basil, garlic, olive oil, 1/3 cup water, generous pinch of salt and pepper and toasted, cooled pistachios. Pulse a few times until well combined but still a little chunky. Add more water if needed. Adjust salt and pepper to taste.