Instructions:

1. Roast the Nuts – Briefly broil pistachios and pine nuts until golden and fragrant (watch closely—they burn fast!). Let cool.

2. Blend the Greens – In a food processor, pulse basil, kale, and garlic until finely chopped.

3. Add the Good Stuff – Toss in the roasted nuts and Parmesan, pulsing to combine.

4. Drizzle & Blend – With the processor running, slowly stream in olive oil until smooth and creamy.

5. Season to Perfection – Add salt and pepper to taste.

Serving Suggestion:

Roast cherry tomatoes on the vine until bursting and caramelized. Spoon them over pasta, grilled chicken, or crusty bread with a generous dollop of pesto. It’s simple, rustic, and ridiculously good.

Preserving tip:

Want to enjoy fresh-from-the-garden pesto in the dead of winter? No problemo! Freeze just the leafy greens and olive oil for up to six months.

How to Freeze:
Blend basil, kale (or chard), and olive oil until smooth.
Pour into a silicone cube tray and freeze.
Once solid, pop the cubes into a freezer bag for easy storage.

When you're ready, grab a cube, add the roasted nuts, Parmesan, garlic, and seasoning, then blend it all together. Instant, garden-fresh pesto—even in the middle of winter! See a short video here.