Kale Pesto White Bean Dip

A couple of weeks ago it was National Kale Day and we celebrated in the office with a small Kale-a-palooza-style potluck! Everyone brought in a favorite kale dish and I offered up this addictively tasty dip, fit for any gathering.

I have a deep love of pesto and am a sucker for any kind of dip, so this recipe really appealed to me on many levels. It may look like guacamole, but the dip’s distinctly Mediterranean with its bright hits of lemon, creamy white bean texture and punchy garlic notes. I’d liken it to a chunky kale hummus with a kick. The kale – as always – is earthy, verdant and downright beautiful! This went extremely well with both Brad’s Raw Kale Chips and simple corn tortilla chips, but I could see this being an excellent sandwich spread or partnering equally well with some cut up vegetables.

You probably already have all the ingredients lying around! Kale might be a divisive ingredient, but trust me when I say this is a crowd hit that comes together in just minutes. Have it up your sleeve for all the parties this upcoming holiday season – it’s always nice to have a healthier, less indulgent spread item on the table, especially during Super Bowl!

To learn more about Hana, visit her blog, Style Fare.

Kale Pesto White Bean Dip
Adapted generously from Annie’s Eats


  • 2 cloves garlic
  • 1/3 cup (100 g) toasted pine nuts
  • 9 kale leaves, stemmed and roughly chopped
  • 1/2 cup (125 ml) extra virgin olive oil, plus a drizzle for garnish
  • 1/4 cup (60 ml)  freshly squeezed lemon juice (from about 1 large lemon)
  • 1/4 cup (60 ml) cold water
  • 1/2 cup (100 g)  freshly grated vegan parmesan cheese (or regular)
  • 1 1/2 to 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper, to taste
  • 3 cups (700 g) cannellini and/or garbanzo beans (chickpeas), rinsed and drained well (I used one 15-ounce can of each bean)
  • 1 tbsp balsamic vinegar


  1. In the bowl of a food processor, combine the garlic, toasted pine nuts and kale.
  2. Pulse until coarsely chopped. Scrape down the sides of the bowl. With the processor running, add the olive oil, lemon juice and water in a steady stream through the feed tube until combined but still coarse.
  3. Add in the Parmesan, salt and pepper and pulse until combined.
  4. Scrape down the sides of the bowl and add in the drained beans and the balsamic vinegar.
  5. Process the mixture until smooth with some chunks (my preference), scraping down the bowl as needed. Adjust seasoning with salt and pepper to taste.
  6. If you have time, chill in the fridge for at least 30 to 60 minutes, if not longer, to really let the flavors meld. Transfer to a serving bowl and drizzle with olive oil.
  7. Serve with kale chips, tortilla chips, pita chips, fresh veggies, whatever you have on hand!

Prep Time: 30 minutes

Cook Time: 0 minutes

Total Time: 30 minutes

Servings: 16

Serving Size: 2 - 3 Tbsp

Calories: 170

Fat: 12g

Trans Fat: 2.5g

Cholesterol: 0mg

Sodium: 250mg

Carbohydrates: 10g

Fiber: 3g

Sugars: 1g

Protein: 6g