Dip - Kale - Pistachio Pesto Dip

By BlueSchmoo

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

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.