Cannellini Beans with Kale Almond Pesto Recipe - Eat Simple Food

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are more affordable and still provide crunch.

Crush almonds in a ziploc bag using a spoon and toast them in the oven at 350F for 5-7 minutes until fragrant.

Remove stems from kale and chop it into smaller pieces.

Wash kale in a salad spinner to remove dirt and water.

Slice garlic, removing any green roots.

In a food processor, combine garlic, kale, salt, pepper, olive oil, and lemon juice. Pulse lightly to retain some texture.

Combine toasted almonds, cannellini beans, and cherry tomatoes in a bowl with the kale pesto.

Taste and adjust seasoning with salt and lemon juice as needed.

Serve at room temperature or warm, optionally over quinoa or pasta, and add Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens