Kale Pistachio Pesto + A truRoots Giveaway

March 21, 2017
kale pistachio pesto

This post is sponsored by truRoots Ancient Grain Pastas.

Happy first day of spring! It’s the beginning of my favorite time of year: warmer temps, longer days and the return of all things green. Of course, Mother Nature had other ideas today as we bundle up in our sweaters and don our rain boots. But it’s coming and that’s all that matters.

kale pistachio pesto

This transition period between seasons always throws me a little when it comes to food. I’m ready to say goodbye to our winter staples but not quite ready for the lightness of summer dishes. This recipe bridges the transition period nicely, mixing the fresh green of spring with a touch of winter heartiness from the kale. As an aside, if you’re looking for a seriously in depth article about the benefits of kale, check this one out!

This recipe also helps freshen up the doldrums of our dinner fare. I think we’re all ready for a little change. So much so that my jaw hit the floor last night as I watched Noe pile a bunch of arugula into her mouth. A 2 year old that eats arugula! Not sure if she really likes it or if she’s just so bored of the usual food I give her. Either way, I’m running with it.

I’m hoping this kale pistachio pesto with TruRoots Ancient Grains gluten free spaghetti is as big of a hit tonight at dinner.

Strangely enough, the idea of this kale pistachio pesto actually started with a little weed. All the rain we’ve had this winter has made our backyard grow out of control. Sour grass, calla lilies, climbing roses, you name it, we have it, including a big patch of little white flowers that smell like garlic and grow like weeds.

With a little help from the good old internet, I figured out that our backyard is overgrown with onion weed, sometimes also called three cornered leek. After checking, and double checking, that onion weed is edible, I cut a bunch with the idea of using it in a pesto.

kale pistachio pesto

It turned out so much better than expected with just a hint of garlic/onion flavor playing well against the hearty kale and the pistachio.

If you live in Northern California keep an eye out for this weed, it’s everywhere right now. If you can’t find it where you live, no worries, feel free to omit it from the recipe and add a 1/2 cup more kale or Swiss chard in its place. It won’t drastically effect the dish but if you have it, I suggest it.

I paired the pesto with our favorite TruRoots gluten free spaghetti which stands up really well to these spring like flavors. We’ve tried a lot of gf pastas and this really is one of our very favorites.

truRoots pasta

If you’re looking for a spring refresh give this Kale Pistachio Pesto a try and if you’d like to try truRoots Ancient Grain Pasta simply leave me a comment and tell me your favorite springtime dish.

One lucky winner gets a truRoots Ancient Grain Pasta care package. Winner will be picked by the end of the week.
kale pistachio pesto

Kale Pistachio Pesto (vegan, gluten free)
Prep time
Total time
A springtime pesto made with kale, Swiss chard, pistachios and big lemon flavor. Vegan and gluten free.
: Sauce
: Sauce, Dip, Dressing
Serves: 1 cup pesto
  • 1.5 cups kale
  • 1.5 cups Swiss chard
  • 1 cup arugula
  • ½ cup onion weed (optional)
  • 1 tablespoon lemon zest
  • 2 tablespoons olive oil
  • ½ cup lemon juice
  • ¼ teaspoon salt
  • pinch white pepper
  • ½ cup pistachios
  • pinch of sugar (optional)
  1. Place kale through lemon zest in a food processor. Pulse until well combine.
  2. Add olive oil, lemon juice, salt and pepper, pulse again a few times.
  3. Add pistachios and blend 30 seconds to a minute until everything is mixed together well.


You Might Also Like


  • Reply karen r March 22, 2017 at 8:02 am

    I love the first asparagus of spring, just steamed and squirted with lemon!

    • Reply Lisa March 22, 2017 at 11:05 am

      Me too Karen! I’m a big fan of the thick, juicy ones, they are the BEST. I like to roast them as well but mostly steam them.

  • Reply kristin mccarthy March 22, 2017 at 1:43 pm

    I could seriously eat this every single day!

    • Reply Lisa March 22, 2017 at 2:07 pm

      Me too! I’ve had it for lunch all week, haha!

  • Reply Justine March 22, 2017 at 1:50 pm

    Love the vibrant green colors. Pistachio and pesto are my favorites. Thanks for sharing


    • Reply Lisa March 22, 2017 at 2:06 pm

      Thanks Justine! I’m big on bright, colorful food and pistachios in any way shape or form 🙂

  • Reply Divya March 22, 2017 at 1:57 pm

    My best friend makes an avocado pesto and I was so impressed with her but now I’m even more impressed that there’s a kale pesto! What a great way to get some extra greens in for the day!

    • Reply Lisa March 22, 2017 at 2:05 pm

      Thanks Divya! I’m a big fan of sneaking veggies in everywhere I can. This pesto is such an easy place for all things green.

  • Reply chelsi jones March 22, 2017 at 2:02 pm

    How do you think this would hold up with spaghetti squash instead of pasta? I am cutting out grains and such but this sauce looks amazing. I think I might use it to bake on top of chicken also!

    • Reply Lisa March 22, 2017 at 2:04 pm

      Chelsi, I had way too much sauce so I’ve been eating it on zucchini noodles all week and as a salad dressing. It works great! If it’s been in the fridge for a while you will need to mix it well or add just a bit of water to thin it out so it’ll coat your veggies but it’s a great dressing alternative!

  • Reply Yuliya Oleynykova (@yukovablog) March 22, 2017 at 2:44 pm

    OMG this is so yummy. you will not belive it, but I have just ordered food to cook it. you inspired me so much xxx

    • Reply Lisa March 22, 2017 at 2:50 pm

      Thank you Yuliya. I hope you make it, let me know how it turns out if you do!

  • Reply Dominique| Perchance to Cook March 22, 2017 at 3:27 pm

    Love how you use swiss chard and kale here. Looks so refreshign!

    • Reply Lisa March 23, 2017 at 8:52 am

      Thanks Dominique, it’s a great way to use up leftover greens!

  • Reply Kimberly March 22, 2017 at 3:51 pm

    This looks amazing! I’ve always wanted to try to make a pesto.

    • Reply Lisa March 23, 2017 at 8:53 am

      Thanks Kimberly, it’s way easier than you’d think!

  • Reply April March 22, 2017 at 9:09 pm

    I cant wait to try this. It looks fab!

    • Reply Lisa March 23, 2017 at 8:53 am

      Thanks April!

  • Reply Leah March 23, 2017 at 2:40 am

    A recipe that has the word WEED in it.. Love it! I have pinned this and will be making it very soon. I have 2 SUPER fussy boys but they love pesto pasta! And this sounds delish! And pistachios.. My favourite!

    • Reply Lisa March 23, 2017 at 8:53 am

      Haha, my daughter loved this pesto, hopefully your boys like it too!

  • Reply mandao March 23, 2017 at 8:53 am

    Love asparagus in the spring.

    • Reply Lisa March 23, 2017 at 8:57 am

      Me too!!

  • Reply gracefulcoffee March 23, 2017 at 10:12 am

    My favorite spring time dish is fresh mixed green salad with strawberries and almonds.


    • Reply Lisa March 24, 2017 at 1:12 pm

      I agree. Strawberry in salads are the BEST!

  • Reply Michele Cupp March 23, 2017 at 12:51 pm

    Wow that looks delicious. All things I love on their own, but I had never seen a recipe like this to mix these flavors together, so I will be trying it out.

    • Reply Lisa March 24, 2017 at 1:12 pm

      Thanks Michele please let me know if you do!

  • Reply Natalie Dickinson March 23, 2017 at 1:02 pm

    I love pistachio… I love pesto… and I’m gluten free… perfect reasons for me to give this a whirl at the weekend! 🙂

    • Reply Lisa March 24, 2017 at 1:13 pm

      It’s a great way to mix up pasta dishes for sure!

  • Reply Charlotte March 23, 2017 at 1:39 pm

    After reading your post yesterday, I made this today and it was so delicious! Also love your photos 😀

    • Reply Lisa March 24, 2017 at 1:13 pm

      Thank you so much Charlotte, so glad you tried it!

  • Reply Jacqueline Scarlett March 23, 2017 at 1:39 pm

    Oh gosh this seriously looks so good! I love everything that’s in it. And I need to get creative with my spaghetti. Holding on the pistachios though.

    • Reply Lisa March 24, 2017 at 1:14 pm

      Thanks Jacquline. If you aren’t into pistachios, pine nuts, walnuts or almonds would work well. Maybe even sunflower seeds if you’re nut free but not totally sure!

  • Reply Ninz March 23, 2017 at 4:42 pm

    The meal looks so delicious and it is great for Spring. The recipe is simple which I like as I am not the best when it comes to cooking. Thanks for sharing. Pinning it for later.

    • Reply Lisa March 24, 2017 at 1:15 pm

      Thanks Ninz, agreed, simple is best when it comes to recipes. I don’t have time for complicated, time consuming meals.

  • Reply jujubee777 March 24, 2017 at 12:17 pm

    i love springtime frittatas!

    • Reply Lisa March 24, 2017 at 1:16 pm

      I need to work on my frittata game! Spring veggies sound like a perfect add in.

  • Reply Afi March 25, 2017 at 6:18 am

    There’s great pesto here in Italy so I don’t feel the need to make my own 🙂 But come spring I like to have lentil taco salads (use sprouted green lentils as the filling instead of meat) on a bed of veggies. Oh, and I started the sugar detox this week 😀

    • Reply Lisa March 28, 2017 at 1:56 pm

      I imagine the pesto is absolutely amazing in Italy, I don’t blame you for not making your own. I LOVE lentil tacos as well but often forget about them. I need to get them into our dinner rotation. How is the sugar detox going? Please tell.

      • Reply Afi April 1, 2017 at 3:48 am

        It’s going well! The first couple days were hard and last night I had a dream that I forgot about the detox and got a huge gelato cone (which I had no recollection ordering and even more odd, had some marshmallow thing in/on it and I don’t like marshmallows) and was half-way through it before remembering I wasn’t eating sugar 😀 I need to post a blog update about how it’s going.

  • Reply Dee Johnson March 26, 2017 at 2:57 pm

    My favorite is Spinach Artichoke Soup.

    • Reply Lisa March 28, 2017 at 1:56 pm

      Spinach artichoke soup?! I’ve never had that, nor heard of it. I need to make that ASAP!

  • Reply Kelly M. March 27, 2017 at 11:00 am

    I love zucchini pasta with chickpea salad!

    • Reply Lisa March 28, 2017 at 1:57 pm

      I just bought a spiralizer and have been LOVING zucchini pasta. I’ve never paired with chickpeas but I need to try it, I’m sure it’s fabulous!

  • Reply Christine Lee April 21, 2017 at 11:30 pm

    Yum! My favorite springtime meal right now is a nice warm salad. I’ve been making this salad of quinoa, asparagus, strawberries, peas, fresh parsley, and olive oil, lemon and maple syrup as a dressing. I have to make this kale pesto now; I’ve been craving lots of green things, so this looks perfect.

    • Reply Lisa April 24, 2017 at 9:52 am

      That salad sounds so amazing Christine! I love the mix of asparagus with peas and strawberries. Sounds so perfect for spring!

    Leave a Reply