I made this dip with some extra kale I had, and ended up loving this! It is great on toasted bread, with chips or vegetables, or as a sandwich spread. After making this dip and discovering all the great uses, anytime I have extra pesto of any kind, I mix it with garbanzo beans in the food processor to make a spread! This is a healthy dip or spread that is a personal favorite of mine.
Ingredients:
1/2 cup walnuts
2 garlic cloves, minced
3 cups kale, lightly packed and chopped
1/2 cup grated Sartori Parmesan cheese
2/3 cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
salt and pepper
1 can garbanzo beans
Preparation:
1. Add walnuts, garlic and kale to a food processor. Pulse until kale and walnuts are finely chopped. Depending on the size of your food processor, you may need to gradually add the kale.
2. Add the Parmesan cheese, lemon juice, balsamic vinegar, salt and pepper. Pulse until integrated into the kale mixture.
3. Add the olive oil. Pulse until smooth. At this point, this is kale pesto. This can be used as a substitute for basil pesto in any recipe.
4. Add the garbanzo beans and pulse until smooth. If the dip is too much of a paste, add a little more olive oil until dip reaches desired consistency.
Adapted from Bon Appetit.
Ingredients:
1/2 cup walnuts
2 garlic cloves, minced
3 cups kale, lightly packed and chopped
1/2 cup grated Sartori Parmesan cheese
2/3 cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
salt and pepper
1 can garbanzo beans
Preparation:
1. Add walnuts, garlic and kale to a food processor. Pulse until kale and walnuts are finely chopped. Depending on the size of your food processor, you may need to gradually add the kale.
2. Add the Parmesan cheese, lemon juice, balsamic vinegar, salt and pepper. Pulse until integrated into the kale mixture.
3. Add the olive oil. Pulse until smooth. At this point, this is kale pesto. This can be used as a substitute for basil pesto in any recipe.
4. Add the garbanzo beans and pulse until smooth. If the dip is too much of a paste, add a little more olive oil until dip reaches desired consistency.
Adapted from Bon Appetit.