April 10, 2020

White Beans & Tomatoes with Kale Pesto



Approximate Prep Time:
  • 1 cup packed baby kale
  • 2 tablespoons pine nuts, toasted
  • ¼ cup grated Parmesan cheese
  • 1 clove garlic, halved
  • ½ teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • ½ teaspoon kosher salt
  • 2 teaspoons extra-virgin olive oil, divided
  • 3 cups grape tomatoes, halved
  • 2 (15 ounce) cans reduced-sodium cannellini beans, rinsed
  • ½ teaspoon ground pepper


Step 1

  • Combine kale, pine nuts, Parmesan, garlic, lemon zest, lemon juice, water, salt and 1 teaspoon oil in a food processor. Process until nearly smooth, scraping down the sides as necessary. Set aside.

Step 2

  • Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tomatoes and cook, stirring occasionally, until slightly soft, about 2 minutes. Add beans and cook, stirring occasionally, until heated through, about 3 minutes. Season with pepper.

Step 3

  • To serve, top the bean mixture with the pesto.

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