Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Kale Pesto and White Bean Dip
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 270
- Total Fat
- 20 grams
- Saturated Fat
- 3.5 grams
- Sodium
- 350 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 7 grams
- Protein
- 8 grams
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.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 270
- Total Fat
- 20 grams
- Saturated Fat
- 3.5 grams
- Sodium
- 350 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 7 grams
- Protein
- 8 grams
Ingredients
Directions
- 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.
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