Yield: about 3 cups

Ingredients

2 cloves garlic
¼ cup walnuts
1½ cups kale leaves, stemmed and chopped
1/3 cup extra virgin olive oil, plus more as needed
¼ cup freshly squeezed lemon juice, divided
¼ cup freshly grated Parmesan
1 tsp. kosher salt
Freshly ground black pepper, to taste
3 cups cannellini beans, drained (2 15 oz. cans)
1 tbsp. balsamic vinegar

  • step 1: HideShow Images

    In the bowl of a food processor, combine the garlic, walnuts and kale.  Pulse until finely chopped.  Scrape down the sides of the bowl.  With the processor running, add the olive oil and 1 tablespoon of the lemon juice in a steady stream through the feed tube until smooth.  Add in the Parmesan, salt, and pepper and pulse until combined.

  • step 2: HideShow Images

    Scrape down the sides of the bowl and add in the beans, the remaining 3 tablespoons of lemon juice and the balsamic vinegar.  Process the mixture until completely smooth, scraping down the bowl as needed.  If necessary, pulse in additional olive oil to achieve a smooth texture.  (I did not need additional oil.)  Adjust seasoning with salt and pepper to taste.  Transfer to a serving bowl, drizzle with olive oil, and top with a sprinkle of chopped walnuts.  Serve with pita chips, fresh veggies, etc.