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Homemade White Bean & Kale Pesto Dip photo

White Bean & Kale Pesto Dip

This White Bean & Kale Pesto Dip is a vibrant, nutritious delight! Perfect for gatherings or cozy nights in.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dip:
  • 1/2 cup walnuts (plus 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
  • 2/3 cup extra virgin olive oil (approx.)
  • 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)

Equipment

  • Food processor
  • Measuring cups and spoons
  • Spatula
  • Serving bowl

Method
 

Preparation Steps
  1. Start by washing and chopping the kale into small pieces. If you’re using canned cannellini beans, make sure to drain and rinse them thoroughly.
  2. In a dry skillet over medium heat, add the walnuts. Toast them for about 5 minutes, stirring frequently, until they are golden brown and fragrant.
  3. In your food processor, combine the toasted walnuts, chopped garlic, chopped kale, grated Parmesan cheese, and cooked cannellini beans. Pulse the mixture until it is well combined but still has some texture.
  4. While the food processor is running, slowly drizzle in the extra virgin olive oil, lemon juice, and balsamic vinegar. Continue blending until the dip reaches your desired consistency.
  5. Taste your White Bean & Kale Pesto Dip and season with coarse salt and freshly ground pepper to your liking.
  6. Transfer the dip to a serving bowl and sprinkle with additional chopped walnuts for a lovely texture contrast. Serve it with your favorite dippers and enjoy!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Adjust flavors with more lemon juice or balsamic vinegar for a personal touch.
  • Try adding sun-dried tomatoes for a Mediterranean twist.