Kale Pesto and White Bean Dip

This rich vegan dip is packed with healthful ingredients. It even includes nutritional yeast, a great dairy-free alternative to cheese if you're looking to reduce or eliminate dairy in a recipe.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
  • Nutrition Info
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1/4 cup pine nuts

2 cups torn curly kale leaves

1/2 cup packed basil leaves, plus a small sprig for serving

1 small garlic clove, minced

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1/4 cup nutritional yeast

1 teaspoon kosher salt

One 15-ounce can low-sodium cannellini beans, drained and rinsed well

Serving suggestions: Dippers such as whole wheat sliced baguette, sliced carrots, radishes and/or cucumbers sticks


  1. 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.
  2. Transfer the dip to a small serving bowl and garnish with the basil sprig and toasted pine nuts. Serve with baguette and vegetables.