Kale Pesto Creamy Bean Dip

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!

Tip

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

Tip

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

Tip

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