Kale Pesto Creamy Bean Dip
10 min
A deliciously healthy dip you won’t want to share!
Ingredients
|
Kale (Chopped)
|
40 g |
|---|---|
|
Soft White Cheese
|
60 g |
|
Fresh parsley (Chopped)
|
10 g |
|
Toasted pine nuts
|
20 g |
|
Garlic cloves (Peeled)
|
2 |
|
Lemon zest and Juice
|
1 |
|
Extra Virgin olive oil (Plus extra to drizzle)
|
1 tbsp |
|
400g tin cannellini bean (Drained and rinsed)
|
1 |
|
Pumpkin seeds (To serve)
|
1 tbsp |
|
Salt and black pepper (To taste)
|
Instructions
Step 1
Step 2
Step 3
Tip
Baby spinach works well if you don’t have kale.
Tip
Canned chickpeas are a good alternative if you don’t have cannellini beans.
Tip
You can use toasted pine nuts if you don’t have pumpkin seeds.
Nutritional values
Nutritional value, per
| Fibre | 9.1 gram fibers |
| Protein | 9.4 |
| Carbohydrates | 20.7 |
| Fat | 6.8 gram |
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