We couldn’t resist giving you just one more recipe with kale. Somehow our recent cooking date menu ended up chock full of it — but what can we say? It’s the middle of winter here in Indiana.
The idea for this recipe came courtesy of our dear friend Annie, who recently posted this recipe on her blog. Independently, both Alex and I knew right away we wanted to make it. We decided to try it out for Annie’s 30th birthday party, a lovely gathering full of inspiring people (the fabulous Bobbi + Mike, Courtney, and Shannon, to name a few).
The recipe turned out just as we expected – bursting with flavor, and a wonderful way to introduce veggies into a table of party food. If you’re planning to make ricotta dumplings with kale pesto, this is a perfect use for the extra pesto. You could try it out for an appetizer before the meal –perhaps to tide over your hunger during that critical cooking period?
Happy Valentine’s Day everyone! (And, speaking of birthdays, stop over to Naturally Ella and wish a Happy Birthday to the lovely Erin!)
- ½ cup kale pesto
- 2 15-ounce cans cannellini or white beans (or 3 cups cooked)
- 1 tablespoon fresh lemon juice (1/2 lemon)
- ½ tablespoon balsamic vinegar
- Several pinches kosher salt
- Make the kale pesto, following the instructions here.
- Drain and rinse the cannellini beans. Place them in a food processor with ½ cup pesto, 1 tablespoon fresh squeezed lemon juice, ½ tablespoon balsamic vinegar, and several pinches kosher salt. Blend again, then taste and add additional salt, lemon juice or vinegar to taste. (Can be prepared 1 day ahead.)