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 |
Ingredients
- 1/4 cup pine nuts
- 2 cups torn curly kale leaves
- 1/2 cup packed basil leaves, plus a small sprig for serving
- 1 small garlic clove, minced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 cup nutritional yeast
- 1 teaspoon kosher salt
- One 15-ounce can low-sodium cannellini beans, drained and rinsed well
- Serving suggestions: Dippers such as whole wheat sliced baguette, sliced carrots, radishes and/or cucumbers sticks
Instructions
- 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.
Nutrition Facts
| Calories | 270 |
| Total Fat | 20 grams |
| Saturated Fat | 3.5 grams |
| Sodium | 350 milligrams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 7 grams |
| Protein | 8 grams |
Reviews
We made this pesto tonight for dinner and LOVED it! The store gave me barely any basil because of an adjustment to my pick-up order so I made do with that and what I had in the freezer in oil cubes but I was probably about half of what it calls for. After made, I adjusted garlic, salt, oil, and nutritional yeast to taste until I thought it was just right. We ate on garbanzo bean pasta as a regular pesto sauce and loved it (even dairy-eating family member who adores cheese). I’m a cheese lover who can’t consume dairy for health reasons and it still hit the spot! We tried a few dipping tastes after dinner with super seed crackers and it was THE perfect compliment to this dip!
Made it for the first time today. We like it, but it is missing a little something. Not sure what yet, but am definitely going to make it again.