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
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.
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.