Kale Pesto Bean Dip

In Appetizers

Kale Pesto Bean Dip

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!)


Kale Pesto White Bean Dip

  • Author: a Couple Cooks
  • Yield: About 3 cups


  • ½ cup grated Parmesan cheese
  • 2 cups kale leaves
  • 2 medium garlic cloves
  • ⅓ cup walnuts
  • 2 tablespoons fresh squeezed lemon juice, divided
  • 1 tablespoon balsamic vinegar, divided
  • ½ cup olive oil
  • 2 15-ounce cans cannellini or white beans (or 3 cups cooked)
  • Kosher salt


  1. Grate the Parmesan cheese and set aside. Wash the kale, remove the stems, and tear the leaves into bite-sized pieces.
  2. In the bowl of a food processor, combine the garlic, kale, and walnuts. Pulse 5 to 6 times until the ingredients are chopped finely but are not mushy.
  3. Add grated Parmesan cheese, 2 pinches kosher salt, 1 tablespoon lemon juice, and 1/2 tablespoon balsamic vinegar to the food processor, then turn it on and add the olive oil in a steady stream. Remove all but 1/2 cup pesto from the food processor.
  4. Drain and rinse the cannellini beans. Place them in a food processor with 1/2 cup pesto, 1 tablespoon fresh squeezed lemon juice, 1/2 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.)


Adapted from Annie’s Eats via Kitchen Treaty and Bon Appetit

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  • Reply
    February 14, 2013 at 10:42 am

    the more kale, the merrier is generally my motto! What a great dip!

  • Reply
    Katrina @ Warm Vanilla Sugar
    February 14, 2013 at 10:48 am

    This sounds lovely! Awesome idea for a dip.

  • Reply
    Meghan {For the Love of Dessert}
    February 15, 2013 at 2:36 pm

    Ooooo! I love it! What a great idea for a healthy dip.

  • Reply
    February 15, 2013 at 7:31 pm

    Mmmmmm, this is definitely on my to-make list. Just wonderful!

  • Reply
    what katie's baking
    February 17, 2013 at 11:55 pm

    this is the PERFECT snack!! yum!

  • Reply
    February 18, 2013 at 2:26 pm

    Thanks again for coming to the party. It meant so much to have you both there! And of course, loved seeing this dip as part of the spread. Yay kale!

  • Reply
    June 9, 2013 at 8:31 pm

    Hmm. Made this tonight and felt it was missing some depth. Any recommendations on additions? Perhaps a spice?

  • Reply
    January 19, 2015 at 9:00 pm

    not bad. not too flavorful, but its enjoyable.

  • Reply
    April 20, 2015 at 3:52 pm

    Hi I want to make this dip but I don’t like Parmesan cheese at all so is the dip still good without it? Or is there anything else you can put in besides it?

  • Leave a Reply

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