Kale Pesto Creamy Bean Dip

10 min
• Preparation 10 min
Kale Pesto Creamy Bean Dip

A deliciously healthy dip you won’t want to share!

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Ingredients

40 g Kale (Chopped)
60 g Soft White Cheese
10 g Fresh parsley (Chopped)
20 g Toasted pine nuts
2 Garlic cloves (Peeled)
1 Lemon zest and Juice
1 tbsp Extra Virgin olive oil (Plus extra to drizzle)
1 400g tin cannellini bean (Drained and rinsed)
1 tbsp Pumpkin seeds (To serve)
Salt and black pepper (To taste)

Instructions

Step 1

  • Place the kale, parsley, toasted pine nuts, garlic, Arla LactoFREE Soft White Cheese and lemon juice into a food processor and pulse until smooth.

Step 2

  • Add the extra virgin olive oil and cannellini beans and continue to blend until smooth. Season with salt and black pepper to taste.

Step 3

  • Serve with pumpkins seeds, a drizzle of olive oil and a sprinkle of lemon zest.
Enjoy!

Recipe tips

It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes

Baby spinach works well if you don’t have kale.

Canned chickpeas are a good alternative if you don’t have cannellini beans.

You can use toasted pine nuts if you don’t have pumpkin seeds.

Nutritional values

Nutritional value, per

Fibre 9.1 gram fibers
Protein 9.4 gram
Fat 6.8 gram
Carbohydrates 20.7 gram

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https://www.arlafoods.co.uk/recipes/kale-pesto-creamy-bean-dip/