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.

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 BEANS AND KALE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
• Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
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WHITE BEAN DIP

Steps:

• Pulse all ingredients except chives in food processor until a smooth paste forms and transfer to a bowl. Serve on bruschetta and garnish with chopped chives.

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!