Spicy Kale Almond Pesto And White Bean Pasta Recipes

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WHITE BEAN & KALE PESTO DIP



White Bean & Kale Pesto Dip image

Naturally green, utterly addicting, and the perfect way to sneak in a superfood. This garlicky dip is easy to make and even easier to eat.

Provided by Kare for Kitchen Treaty

Time 5m

Number Of Ingredients 9

1/2 cup walnuts (+ a few more chopped walnuts for topping if desired)
2 medium garlic cloves (chopped)
3 cups kale (lightly packed and chopped)
1/2 cup grated Parmesan cheese
Approx. 2/3 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
Coarse salt and freshly ground pepper to taste
3 cups cooked cannellini beans (or 2 15-ounce cans, drained)

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 ALMOND PESTO



Kale Almond Pesto image

Mid July and pestomania is in the air. I've been working on a variety of pestos night and day for the last week. Today's version is Kale Almond Pesto. http://www.elanaspantry.com/kale-almond-pesto/

Provided by Elanas Pantry

Categories     Free Of...

Time 5m

Yield 1 batch, 2-4 serving(s)

Number Of Ingredients 7

1 bunch kale, steamed to bright green -if you are looking for an exact measurement, I used 6 ounces
1/3 cup toasted almond
3 cloves roasted garlic
1/2 teaspoon celtic sea salt
2 tablespoons lemon juice
1 tablespoon olive oil
1 pinch red pepper flakes

Steps:

  • 1. Place kale in food processor and pulse until chopped.
  • 2. Add almonds and garlic, pulse again to incorporate.
  • 3. Pulse in salt, lemon juice, oil and pepper flakes.
  • 4. Continue pulsing until pesto reaches desired consistency (I like mine fairly smooth).
  • 5. Serve over Sesame Crackers.

Nutrition Facts : Calories 257.4, Fat 19.5, SaturatedFat 2, Sodium 626.4, Carbohydrate 17.6, Fiber 4.7, Sugar 1.6, Protein 8.5

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