Kale Pesto Creamy Bean Dip

Kale Pesto Creamy Bean Dip

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


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.

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 %
Carbohydrates 20.7 %
Fat 6.8 gram


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