I did not set out to make pistou… and no it’s not a typo. I wanted to make a vegan gluten-free spring pesto, but halfway through, I decided to leave out a few things I had originally intended to add. My wife, Hae, pointed out that I wasn’t making pesto anymore, I was making pistou, and we went back and forth about it. Turns out, she was right. I tasted it halfway through and decided it was good as is. I had left out the pine nuts and the cheese, which I was considering replacing with sunflower seeds and nutritional yeast. This makes it a PISTOU, the French version of pesto. I, of course, gave it a little California twist by swapping out the basil for Dino kale and adding some fresh lemon zest… and, it’s delicious! I used it to make pizza toast, but it would be an amazing addition to avocado toast or as a version of garlic bread mmmm..
- 2 packed cups dino kale, stalks removed
- 2-3 cloves garlic
- Zest of one lemon
- ¾ cup olive oil
- Salt to taste
Purée in a blender until smooth!