Pesto White Bean 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.

WHITE BEAN AND PESTO DIP

Steps:

• Process beans in processor until smooth. Stir in pesto. Add lemon juice to taste. Season with salt and pepper. (Can be prepared 1 day ahead.) Stir dip before serving.

WHITE BEAN PESTO

Steps:

• Remove the basil leaves from the thick stalks. Add basil to the food processor.
• Add the lemon juice, olive oil, salt and garlic powder to the basil in the food processor. Process on high about 1 minute to break up the basil well.
• Add the spinach to the food processor and process on high about 1 minute to incorporate the spinach with the basil.
• Rinse and drain the can of white beans. Add the drained white beans to the food processor and process on high 1-2 minutes, scraping down the sides as needed.
• Test the texture and consistency of the white bean pesto. It will continue to thicken as it sits. If you want a thinner sauce, add water 1-2 tbsp. at a time and process again until you have the right consistency.

WHITE BEAN PESTO DIP

Steps:

• Process beans in a food processor until smooth.
• Add pesto and lemon juice. Process to combine.
• Check seasoning, add salt or pepper if needed.
• Serve with pita chips, or raw vegetables.

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.