Best White Bean Kale Pesto Dip Recipes

Kale Pesto and White Bean Dip image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 10

1/4 cup pine nuts
2 cups torn curly kale leaves
1/2 cup packed basil leaves, plus a small sprig for serving
1 small garlic clove, minced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup nutritional yeast
1 teaspoon kosher salt
One 15-ounce can low-sodium cannellini beans, drained and rinsed well
Serving suggestions: Dippers such as whole wheat sliced baguette, sliced carrots, radishes and/or cucumbers sticks

Steps:

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

Nutrition Facts : Calories 270, Fat 20 grams, SaturatedFat 3.5 grams, Sodium 350 milligrams, Carbohydrate 15 grams, Fiber 7 grams, Protein 8 grams

White Bean & Kale Pesto Dip image

Provided by Kare for Kitchen Treaty

Time 5m

Number Of Ingredients 9

1/2 cup walnuts (+ a few more chopped walnuts for topping if desired)
2 medium garlic cloves (chopped)
3 cups kale (lightly packed and chopped)
1/2 cup grated Parmesan cheese
Approx. 2/3 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
Coarse salt and freshly ground pepper to taste
3 cups cooked cannellini beans (or 2 15-ounce cans, drained)

Steps:

Pulse the garlic in a food processor until finely chopped, then add the kale, walnuts, and Parmesan cheese. Pulse until chopped, turning off periodically and removing the top to press the kale down toward the blade if necessary.
With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce. Add the lemon juice and pulse a couple more times.
Scrape down the sides and add the beans, along with a pinch of salt and pepper. Puree, adding more oil if necessary to obtain a smooth consistency. Taste and add additional salt and pepper if desired.
Transfer to a bowl and top with additional almonds and a drizzle of olive oil if desired. Serve with pitas, crackers, and/or veggies.