Creamy Kale Pesto White Bean Dip Food

WHITE BEAN & KALE PESTO DIP

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.

KALE PESTO WHITE BEAN DIP

Steps:

• Directions In the bowl of a food processor, combine the garlic, toasted pine nuts and kale. Pulse until coarsely chopped. Scrape down the sides of the bowl. With the processor running, add the olive oil, lemon juice and water in a steady stream through the feed tube until combined but still coarse. Add in the Parmesan, salt and pepper and pulse until combined. Scrape down the sides of the bowl and add in the drained beans and the balsamic vinegar. Process the mixture until smooth with some chunks (my preference), scraping down the bowl as needed. Adjust seasoning with salt and pepper to taste. If you have time, chill in the fridge for at least 30 to 60 minutes, if not longer, to really let the flavors meld. Transfer to a serving bowl and drizzle with olive oil. Serve with kale chips, tortilla chips, pita chips, fresh veggies, whatever you have on hand!

WHITE BEAN DIP

Steps:

• Combine the beans, olive oil, vinegar, garlic powder, some salt and pepper and 2 tablespoons cold water in a food processor and blend until smooth. Transfer to a serving bowl, garnish with a drizzle of olive oil and sprinkle with the crushed red pepper. Serve with pita chips.

KALE PESTO AND WHITE BEAN DIP

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.

CREAMY KALE PESTO WHITE BEAN DIP

Steps:

• In the bowl of a food processor fitted with the "S" blade, combine the sunflower seeds, kale, dried oregano, garlic, 2 tablespoons of the lemon juice, 1 ½ tablespoons of the nutritional yeast, salt, and pepper.
• Pulse the motor of the food processor until the sunflower seeds are finely chopped and you have a dry paste texture.
• With the motor running, pour the olive oil into the food processor through the feed tube. You should have a chunky paste at this point. Add a splash of the water to make the texture a bit more fluid and creamy. Check the pesto for seasoning and adjust if necessary. Reserve 3 tablespoons of the pesto in a bowl and set aside.
• To the kale pesto in the food processor, add the remaining lemon juice, white beans, tahini, and coconut aminos. Run the motor until you have a creamy mixture. Then, with the motor still running, drizzle the remaining ice water through the feed tube.
• Your finished dip should be super creamy and lush. Check the seasoning of the kale pesto white bean dip one more time and adjust if necessary with salt, pepper, possibly more lemon, nutritional yeast, and coconut aminos. This is personal taste!
• Serve the dip at room temperature with cut vegetables, crackers, crostini etc. Leftover dip keeps in a sealed container in the refrigerator for up to 5 days.

WHITE BEAN DIP

Steps:

• In food processor combine beans and garlic. Process and add rosemary and olive oil. Squeeze in lemon juice and a dash of hot pepper sauce. Process until smooth. Scoop into dish and serve with toasted pitas.