Kale Pesto Dip Food

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.

KALE PESTO DIP

Steps:

• Add the kale and garlic to a food processor, coarsely chopping to create enough room for the other ingredients.
• Add the pumpkin seeds, red pepper flakes, salt and pepper, cheese, and olive oil, and puree until it comes to a nice smooth consistency. The pesto is ready to use in making the dip.
• Scoop the pesto out of the food processor and put in a container as you make the rest of the dip. It is fine to leave a bit of the pesto on the sides of the food processor.
• Place the remaining clove of garlic in the food processor, and give it a whirl to mince the garlic.
• Add the cream cheese, lime juice and parsley to the food processor. Turn the food processor on to combine the ingredients together. It can take a couple minutes for the cream cheese to get to an even consistency.
• Add 1 1/2 cups of the kale pesto to the food processor along with the white pepper and salt. Puree to combine all of the ingredients. Note you will have a bit of extra pesto on hand, which can be used to spread on a sandwich or top fish or chicken.
• Scoop the kale pesto dip into a serving bowl, and serve along with pita chips and/or cut vegetables to scoop the dip. Enjoy!

SUPER KALE PESTO

Steps:

• Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with more oil, but if you're serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)
• Cook the pasta (optional): Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta. Let the pasta and pasta water cool for a minute to make sure the high heat doesn't damage the flax oil pesto.
• If you intend to have leftovers, transfer the amount of pasta you think you'll be eating immediately to a serving bowl and mix in pesto with splashes of cooking water. Otherwise, you can mix the pasta and pesto together in your cooking pot, adding splashes of cooking water as necessary. Keep in mind that you have diluted the flavor a bit with the cooking water, so taste and add more lemon, salt or a drizzle of olive oil as necessary.

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

Steps:

• Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
• To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.