Kale Pesto Dip

Kale Pesto Dip

You probably already have all the ingredients for this delicious dip lying around! Kale might be a divisive ingredient, but trust me when I say this is a crowd hit that comes together in just a couple of minutes.


  • 2 cloves garlic
  • 1/3 cup toasted pine nuts
  • 3 cups kale leaves, stemmed and roughly chopped
  • 1/2 cup olive oil, plus a drizzle for garnish
  • 1/4 cup freshly squeezed lemon juice (from about 1 large lemon)
  • 1/4 cup cold water
  • 1/2 cup freshly grated Parmesan cheese
  • 1-1/2 to 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 3 cups cannellini and/or chickpeas, rinsed and drained well (I used one 15oz can of each)
  • 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