Velvety Kale Pesto White Bean Dip

Creamy Kale Pesto White Bean Dip

Velvety kale pesto white bean dip is a tasty, very savoury, a little tacky, vegan, and nut-free appetiser that everybody will take pleasure in.

An overhead shot of a creamy light green dip with vegetables served alongside.Overhead image of ingredients used for a creamy kale pesto dip.

Still captured because in-between season of so frantically desiring Spring, however still getting huge time surprise snowfalls. Great weather condition for a brilliant green, however still hearty, white bean dip. I believe I require to put our snow shovels and car-cleaning brush away so that I’m sending out deep space the best message? WE ARE PREPARED FOR SUNLIGHT OVER HERE! Simply ensuring that I’m being clear.

While we still warm ourselves by the fire and continue to consume hearty, stick-to-your-ribs things like kale and white beans, we may too purée those things into a very velvety and flavourful dip to consume with whatever. I constantly have a healthy dip in my fridge that’s all set to be scooped up with healthy entire grain crackers, cut veggies, or smeared onto a hearty and luxurious avocado toast or veg sandwich.

Plus the mint-y green shade of this kale pesto white bean dip recommends that Spring as an entity is still a possibility for the future, so it’s great to take a look at and keep in mind those things.

This would be a charming little appetiser to give an Easter dinner style-scenario, as long as everybody at the event is very friendly and great with garlic breath lol. Likewise, I’m quite sure that practically everybody enjoys a dip. It looks so fresh and dynamic with some lovely cuts of veggies. It’s blissfully nut-free too! More dip motivation here: roasted carrot harissa dip, caramelized onion dip, and pepperoncini artichoke dip.

Hope you offer this velvety, tacky, kale-y (however just a bit!), appetizing, and scrumptious dip a shot. You got ta like a dip that has a serving of dark leafy greens concealing in the mix!;-RRB-

Image shows ingredients for a dip in the bowl of a food processor.An overhead shot of a creamy, light green kale pesto dip in a bowl.An overhead shot of a creamy light green dip with vegetables served alongside.Image shows a hand dipping a cracker into a creamy light green dip.

Velvety Kale Pesto White Bean Dip

Velvety kale pesto white bean dip is a tasty, very savoury, a little tacky, naturally vegan, and nut-free appetiser that everybody will take pleasure in.


Course Appetiser, Side Meal, Treat Diet Plan Vegan, Vegetarian

Servings: 2 cups

Author: Laura Wright


  • Food Mill

Active Ingredients

  • 3/4 cup shelled sunflower seeds, toasted
  • 1 cup sliced kale, gently jam-packed
  • 1 teaspoon dried oregano
  • 3 cloves garlic, peeled and sliced
  • 1/4 cup lemon juice, divided
  • 3 tablespoons dietary yeast, divided
  • sea salt and pepper, to taste
  • 1/4 cup virgin olive oil
  • 1/3 cup ice water, divided
  • 1 1/2 cups prepared white beans, drained pipes and washed
  • 1/3 cup tahini
  • 1 teaspoon coconut aminos (or tamari soy sauce)


  • In the bowl of a food mill fitted with the “S” blade, integrate the sunflower seeds, kale, dried oregano, garlic, 2 tablespoons of the lemon juice, 1 1/2 tablespoons of the dietary yeast, salt, and pepper.
  • Pulse the motor of the food mill up until the sunflower seeds are carefully sliced and you have a dry paste texture.
  • With the motor running, put the olive oil into the food mill through the feed tube. You must have a chunky paste at this moment. Include a splash of the water to make the texture a bit more fluid and velvety. Inspect the pesto for spices and change if needed. Reserve 3 tablespoons of the pesto in a bowl and reserved.
  • To the kale pesto in the food mill, include the staying lemon juice, white beans, tahini, and coconut aminos. Run the motor up until you have a velvety mix. Then, with the motor still running, sprinkle the staying ice water through the feed tube.
  • Your ended up dip ought to be very velvety and rich. Inspect the spices of the kale pesto white bean dip one more time and change if needed with salt, pepper, perhaps more lemon, dietary yeast, and coconut aminos. This is individual taste!
  • Serve the dip at space temperature level with cut veggies, crackers, crostini and so on. Leftover dip keeps in a sealed container in the fridge for approximately 5 days.


  • I like to conserve a little bit of the pesto prior to I toss all of the white beans, tahini and so on in since I believe it looks quite swirled on top of the ended up dip. If you do not care about this as much, you can simply knock all the active ingredients into the food mill and blend it up in one action, sprinkling the ice water in by means of the feed tube at the end!
  • Basil, cilantro, and ramp greens would all be fantastic in location of the kale.
  • The quality of your tahini will make a big distinction! I like Soom and Seed + Mill brand names.

Program Conceal 14 remarks

  • Sarah|Well and Complete

    This dip looks SO velvety and luscious! I’m down for anything with pesto anyways;-RRB- Reply

    • Laura

      Exact Same! Anything with generous quantities of garlic is a lock for me too:D
      – L Reply

  • Elizabeth

    2 pesto dishes that are genuinely appropriate for winter season (no basil) just recently– thank you! This looks so scrumptious and is likewise so healthy. Can’t wait to attempt it! Reply

    • Laura

      Haha I completely ignored that pesto pasta just recently! I think I simply get in my little food stages and I can’t keep back. Grateful you’re enjoying it in either case:-RRB-
      – L Reply

  • Melissa

    When dealing with a sesame allergic reaction, do you have anything that may be an appropriate alternative to tahini? This dish sounds scrumptious and I ‘d like to attempt it. Reply

    • Laura

      Hey Melissa,
      I believe the very best replacements for tahini here would be either raw cashew butter or perhaps a tasty plain yogurt (dairy or non).
      – L Reply

  • JS

    Simply made this. Soooo. Delicious. Thank you !! Reply

    • Laura

      So thankful that you liked it!:-RRB-
      – L Reply

  • Jenny

    Could you make this dip the very same method with currently made pesto? Reply

    • Laura

      You absolutely could! I ‘d replace 1 cup of pre-made pesto, and after that simply include the white beans, tahini, half of the lemon juice, the tamari, and a couple tablespoons of the water. When you have actually that blended, you can include things to taste to change the flavour/texture.
      – L Reply

  • Dana

    I made this to serve for Easter tomorrow. It’s so scrumptious! Therefore simple. I included 5 big basil leaves in addition to the kale. I’m serving with entire wheat pita chips, carrots, and cucumber. I understand everybody will like it! Reply

  • Allison|UpBeet Kitchen Area

    I simply made this for supper tonight! Spread it on homemade sweet potato tortillas in addition to lettuce, tomato, and olives and served a kale salad on the side. So scrumptious! Reply

  • Doreen Glomb

    When do we include the 2 staying tablespoons of lemon juice? Is it utilized at discretion after processing the beans, aminos, and tahini? Reply

    • Laura

      Hey Doreen,
      Half of the lemon juice is utilized to make the pesto base. When you draw out a little bit of the pesto for garnishing, you include the staying lemon juice when the white beans, tahini, and coconut aminos are included. Obviously, if you do not mean to book a few of the pesto for garnish, you can merely include everything simultaneously!
      – L Reply

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