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Kale Garlic Scape Basil Pesto © Jeanette's Healthy Living

Kale Basil Pistachio Garlic Scape Pesto

Course sauce
Keyword basil, kale, pesto
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10
Calories 176 kcal


  • 1 bunch kale
  • 1 bunch basil
  • 1 bunch garlic scapes
  • 4 cloves garlic
  • 1/4 cup pistachios toasted
  • 1/2 cup extra virgin olive oil
  • sea salt to taste
  • fresh ground black pepper to taste


  1. Strip kale leaves off stems and wash well. Bring pot of water to a boil and blanch kale leaves for 30 seconds; remove to a bowl of cold water to cool down. Squeeze kale dry with hands. 

  2. Place kale, basil, garlic and hazelnuts in food processor. Process, adding oil through feeder tube, until mixture is finely ground. Season to taste with salt and pepper.

Nutrition Facts
Kale Basil Pistachio Garlic Scape Pesto
Amount Per Serving
Calories 176 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 9mg0%
Potassium 125mg4%
Carbohydrates 8g3%
Protein 2g4%
Vitamin A 1690IU34%
Vitamin C 25.7mg31%
Calcium 64mg6%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.