Kale Rosemary Pistachio Oil Pesto

Kale Rosemary Pistachio Oil Pesto

We’re getting near the end of Roland Foods week, and today we visit another nut oil. This recipe uses RolandⓇ Pistachio Oil. I knew I had some kale I wanted to use up, and I thought the pistachio oil would go great in an autumn pesto with a little of my favorite smoked salt.

Scroll down to enter today’s giveaway of RolandⓇ Pistachio Oil.

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Kale Rosemary Pistachio Oil Pesto

I’ve started to get the roasting veggies bug again. It seems to start at this time of the year and go through spring. On Sunday I cut up a small acorn squash, about a pound of green beans and a few cups of sliced okra. I put each on its own baking sheet so each one could be pulled out at soon as it was ready.

I’ve made the mistake in the past of throwing caution to the wind by mixing in different veggies on one baking sheet and ended up with a few pieces of over-roasted veggies. I’d recommend trying this with all the root veggies that are in your future. You can toss them in pastas, on pizzas and even in soups or stews.

Kale Rosemary Pistachio Oil Pesto

I’m a fan of this dish because it only dirties up one pot and a casserole dish. Plus, if you make the pesto and roasted veggies ahead of time it’s a snap to throw together on a weeknight!

Kale Rosemary Pistachio Oil Pesto

Kale Rosemary Pistachio Oil Pesto

Serves: 1 cup

  • 2 cups chopped kale
  • ¼ cup parsley
  • rosemary leaves from a 1-inch sprig
  • 3 tablespoons RolandⓇ Pistachio Oil
  • 3 tablespoons nutritional yeast
  • ¼ teaspoon smoked salt
  1. Put all ingredients into a food processor and process until everything is combined and chopped fine, but not pureed.

Baked Kale Rosemary Pistachio Oil Pesto Pasta with Roasted Veggies

Serves: 4

soy-free, gluten-free option
  • ½ pound dry pasta
  • 3 cups assorted roasted veggies
  • entire recipe of Kale Rosemary Pistachio Oil Pesto (recipe above) - note you can use less if you want a milder flavor
  • 1 (14.5 ounce can) crushed tomatoes (fire roasted or regular)
  • 1 tablespoon agave
  • salt and pepper, to taste
  • ¼ to ½ cup Daiya vegan cheese, optional
  1. Preheat oven to 350 and oil a small casserole dish.
  2. Cook pasta in boiling water according to package directions and drain.
  3. Add the rest of the ingredients except for the optional Daiya to the warm pot that you used to cook the pasta.
  4. Dump in pasta and mix well.
  5. Spread mixture into casserole dish and sprinkle Daiya on top, if using.
  6. Cook for 20 to 30 minutes, until everything is piping hot and the Daiya has melted.


Kale Rosemary Pistachio Oil Pestoa Rafflecopter giveaway


  1. WendyJ says

    I’ve had salads with various nut oils a few times – like it because you really get the flavour of the oil that way.

  2. Deb E says

    I love pistachio flavor so the oil would be heavenly! I haven’t used nut oils (except coconut oil) but have seen them at my international market and wanted to try them. I would use them sparingly in salads. I made a rice and veggie salad yesterday with just coconut oil, so this sounds especially good right now!

  3. says

    The pesto sounds superdelicious…brilliant blend of flavors! I’ve used hazelnut oil in Moroccan rice dishes and grilled portobello sandwiches but I bet the pistachio oil would be even better. If I was on FB I’d enter in a heartbeat because I’d love to play with pistachio oil in my kitchen. Thanks for the roasting tip and recipes!

  4. Amanda T. says

    The only nut oil I’ve ever used is peanut oil. I wouldn’t say its my favorite so I’m definitely looking for better alternatives.

  5. sharon says

    Excellent recipe! Can’t wait to try it. Am I’m happy that it only uses 3 T. of Pistachio Oil since it is expensive. Thanks for the giveaway!!

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