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!)Print
- 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
- Grate the Parmesan cheese and set aside. Wash the kale, remove the stems, and tear the leaves into bite-sized pieces.
- 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.
- 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.
- 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.)