Meatless Monday: Kale-Pistachio Pesto Dip

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

The next time you’re invited to a BBQ or potluck, bring a meatless dish that everyone will love! This bright, vibrant, dairy-free pesto-style dish tastes great as a dip for fresh cut veggies or even as a spread on your favorite sandwich. Pistachios, basil and kale are packed with calcium, so for those who wish to be dairy-free, there’s no need to add any cheese to this pesto mix!  My son Dillon has a dairy allergy so I’m always looking for ways to get creative in the kitchen and make some of our summer favorites with a new twist.  This bright green dip was a hit at our BBQ over the weekend!

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  • 1 handful of kale (Tuscan cabbage)
  • 1 handful of basil
  • 1 tbsp pistachios, shelled
  • 2 cloves garlic
  • 1/2 cup (118 ml) olive oil
  • 1/4 cup (59 ml) water
  • 1/4 tsp sea salt, more to taste
  • 1/2 tsp fresh ground black pepper, more to taste


  1. Wash kale and basil.
  2. Rip kale and basil leaves of off stems.
  3. Remove pistachio shells.
  4. Peel and roughly chop garlic.
  5. Add all ingredients to blender or food processor.
  6. Blend or puree.
  7.  Serve with fresh cut vegetables.


  • Kale – spinach

Prep time: 15 minutes

Servings: 8-10

  • Nutrition per serving:
  • Calories130
  • Fat14g
  • Saturated Fat2g
  • Cholesterol0mg
  • Sodium0mg
  • Carbohydrates1g
  • Fiber0g
  • Sugars0g
  • Protein 1g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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