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Kale pesto and white bean dip recipe

Kale pesto and white bean dip recipe

By Noah Guerrero
20’ Prep time
20’ Cook time
40’ Total time
270 Calories
6 Serving
Noah Guerrero 0 Followers

Step by Step

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Step 1

Put the pine nuts in to a small skillet and place over medium heat. Cook, stirring often, until the nuts are toasted and fragrant, about 5 minutes. Remove from the heat and cool completely. Reserve 1 teaspoon of the nuts for garnish and place the rest in a food processor. Add the kale, basil and garlic to the food processor and pulse until finely chopped. Add the olive oil, lemon juice, nutritional yeast and salt and blend until well combined. Add the cannellini beans and blend until smooth, scraping down the sides of the bowl as needed.
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Step 2

Transfer the dip to a small serving bowl and garnish with the basil sprig and toasted pine nuts. Serve with baguette and vegetables.

Ingredient

  • Fresh lemon juice
    Fresh lemon juice
  • Kosher salt
    Kosher salt
  • Pine nuts
    Pine nuts
  • Extra-virgin olive oil
    Extra-virgin olive oil
  • Packed basil leaves
    Packed basil leaves
  • Garlic clove
    Garlic clove
  • Torn curly kale leaves
    Torn curly kale leaves
  • Nutritional yeast
    Nutritional yeast

Nutrition Facts

View nutrition facts
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