Time: 20 min.
Complexity: easily
Servings: 6

This vegan dip is made entirely with plant-based ingredients. Canned white beans and toasted pine nuts make a delicious, filling base, while fresh kale and basil pesto adds essential fiber, vibrant flavor, and the health benefits of greens. Nutritional yeast, which also acts as a thickener, adds a pleasant cheesy flavor. Puree all ingredients in a food processor and top the smooth, creamy dip with whole pine nuts. Serve with baguette slices and fresh vegetables for dipping.

Ingredients:

• 1/4 cup pine nuts
• 2 cups torn kale leaves
• 0.5 cup basil leaves + a small sprig for serving
• 1 small clove of garlic, crushed
• 3 tbsp. l. olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup nutritional yeast
• 1 teaspoon coarse salt
• 1 can (425g) reduced-salt white beans, rinsed
• To serve: slices of whole grain baguette, sliced ​​carrots, radishes and/or cucumber sticks

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pine nuts, kale, basil, garlic, lemon, yeast, white beans, baguette, carrot, radish, cucumbers

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Preparation:

Step 1
• Place the pine nuts in a small skillet over medium heat. Cook, stirring frequently, until toasted and fragrant, about 5 minutes. Remove from heat and cool completely. Set aside 1 teaspoon of nuts for garnish, and transfer the remaining nuts to a food processor. Add the kale, basil, and garlic and process until the kale is finely chopped. Add the olive oil, lemon juice, nutritional yeast, and salt and process until well combined. Add the white beans and process until smooth, scraping down the sides of the bowl as needed.
Step 2
• Transfer the sauce to a small bowl and garnish with a sprig of basil and toasted pine nuts. Serve with baguette slices and vegetables.

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