WHITE BEAN & KALE PESTO DIP

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.