The next time you’re invited to a BBQ, book club or potluck, bring a meatless dish that everyone will love! This bright, vibrant, pesto tastes great as a dip for fresh cut veggies or even as a spread on your favorite sandwich. The phytopur soup adds a perfect flavor and boosts the vibrant green color. Pistachios, basil and kale are packed with nutrients, like calcium, so for those who are on a Reboot or just wish to be dairy-free, there’s no need to add any cheese to this pesto mix!  We subbed in cashews for the “cheese” although you are certainly welcome to keep it traditional with parmesan. 

  • Prep Time15 min
  • Energy160 cal
  • Cuisine
    • American
  • Course
    • Snack
  • Suitable for Diet
    • Vegan
    • Vegetarian
    • Reboot program
    • Weight Loss Program
    • Lifestyle Program

ingredients

  • 1 cup kale leaves
  • 1 cup basil, including stems
  • 1/2 cup olive oil
  • 2 Tbsp salted cashews
  • 1/4 cup pistachios
  • 2 cloves garlic
  • 1 Tbsp lemon juice
  • 1 scoop phytopur soup - greens
  • 1-2 oz water as needed
  • salt and pepper to taste

Directions

1

Wash kale and basil.

2

Remove pistachio shells.

3

Peel and roughly chop garlic

4

Add kale, basil, cashews, pistachios, soup, garlic, lemon juice, salt and pepper to blender

5

Blend on low-medium pouring olive oil through lid while blending

6

Add water as needed based on thickness of dip. 
Store in air tight container in the fridge for up to 7 days

Substitutions

  • Sub kale for spinach
  • Amount per serving
  • Calories160
  • % Daily Value*Standard DV
  • Total Fat16 g78 g20.51%
  • Saturated Fat2.5 g20 g12.5%
  • Sodium85 mg2300 mg3.7%
  • Total Carbohydrate3 g275 g1.09%
  • Dietary Fiber1 g28 g3.57%
  • Total Sugars1 g
  • Protein2 g50 g4%
  • Calcium41 mg1300 mg3.15%
  • Iron1 mg18 mg5.56%
  • Potassium197 mg4700 mg4.19%

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