Try this recipe for pistachio and kale pesto, then check out our classic pesto, vegan pesto, hemp oil pesto sauce and more pasta recipes.

Pistachio and kale pasta recipe


  • 200g whole-leaf kale, torn into pieces, thick stems removed
  • 30g shelled pistachios
  • 1 lemon, zested and juiced, plus extra zest to serve
  • 25g Grana Padano, finely grated, plus extra shavings to serve
  • 4 tbsp olive oil, plus a drizzle and extra to serve
  • 300g penne, rigatoni or other short pasta
  • 1 slice of rye bread, blitzed into coarse breadcrumbs
  • 1 ball of burrata


  • STEP 1

    Put the kale in a heatproof bowl, pour over a kettleful of boiling water and leave to wilt for 5 mins. Drain, rinse under cold running water, squeeze out any excess water and pat dry using a clean tea towel. Tip into a food processor with the pistachios, lemon zest, cheese, oil and some seasoning. Add a squeeze of the lemon juice and whizz to a paste. Add a little more lemon juice to taste, or add a splash of water or more oil to help bind the mixture together, if needed, depending on the strength of the blender.

  • STEP 2

    Cook the pasta in a pan of boiling water following pack instructions until al dente, then drain, reserving 200ml of the water. Meanwhile, heat a drizzle of oil in a frying pan and fry the breadcrumbs for 5-6 mins or until golden and chewy. Season with salt and a squeeze of the lemon juice. Remove from the heat.

  • STEP 3

    Tip the pasta back into the pan along with the pesto and the reserved cooking water. Toss until glossy and emulsified, then taste for seasoning. Transfer to a warmed platter and tear over the burrata, then scatter over the breadcrumbs. Drizzle over more olive oil (or use lemon oil), and scatter over some grana padano shavings to serve.

Discover more kale recipes.

A grey background with a white platter, topped with roasted vegetables, grains and a green dressing


Anna Glover profile
Anna GloverSenior food editor

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