Meatless Monday: Kale-Pistachio Pesto Dip

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!


  • 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.

Prep Time: 15 minutes

Servings: 8-10


  • Kale – spinach

Calories: 130

Fat: 14g

Trans Fat: 2g

Cholesterol: 0mg

Sodium: 0mg

Carbohydrates: 1g

Fiber: 0g

Sugars: 0g

Protein: 1g