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


  • 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



Wash kale and basil.


Remove pistachio shells.


Peel and roughly chop garlic


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


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


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


  • 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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