Dip - Kale - Pistachio Pesto Dip
By BlueSchmoo
Rate this recipe
4.7/5
(21 Votes)
Ingredients
- 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 teaspoon sea salt, more to taste
- 1/2 teaspoon fresh ground black pepper, more to taste
Details
Adapted from rebootwithjoe.com
Preparation
Step 1
1. Wash kale and basil, Rip kale and basil leaves of off stems.
2.) Remove pistachio shells. Peel and roughly chop garlic. Add all ingredients to blender or food processor.
3.) Blend or puree. Serve with fresh cut vegetables.
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