Kale Pesto with White Beans

 White beans in Lemon Kale Pesto

Ingredients

 

• 3 x 14-ounce cans White Beans ( 4 ½ cups cooked), drained 
• 2 tablespoons olive oil
• 1 onion, diced Cone #3
• 4 garlic cloves, cone #1
• 1 cup veggie broth
• 1 teaspoon salt
• pepper to taste
• 1 teaspoon dried thyme

Lemony Kale “Pesto”

• 2 cups lacinato kale, packed (about 1 small bunch, stems removed)
• ½ bunch Italian parsley or basil (about 1 cup packed, thins stems ok) or a combo of both
• 2 cloves garlic cone #1
• zest and juice from one medium lemon Cone #1
• ¼ cup nuts toasted pinenuts,
• ¼ cup olive oil
• ¼ cup water (or more, just to get this into a thick “paste”)
• 1 teaspoon salt

Garlicky Bread Crumbs 

• 1-2 slices bread, torn into little pieces
• 2-3 tablespoons olive oil
• 1-2 garlic cloves, cone #1
• pinch salt

White Beans:

• 1  pound dry white beans ( soaked 8-24 hours-)
• 2 tablespoons olive oil
• 1 onion diced cone #3
• 4 garlic cloves, cone #1
• 4 cups veggie broth
• 1 cup water
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 bay leaves
• 2 teaspoon herbs de Provence ( or sub dried thyme or rosemary)

Instructions

Beans: soak beans overnight for faster cooking. Then drain soaking water and add fresh water covering the top of beans by 1 inch. Start cooking medium high heat

In a large pan, heat the oil, over medium high heat. Add the onion and garlic, stirring for 3-4 minus until fragrant. Lower heat to medium, and sautéed 3-4 more minutes. Add the cooked beans, broth, dried herbs and bring to a gentle simmer. Season with salt and pepper. Cover and set heat to low heat.

Make the Lemony Kale Pesto. Place the Kale, parsley and garlic in a food processor. Pulse until chopped. Add the remaining ingredients- zest, lemon juice, oil, water, salt, nuts ( if using). Pulse until well combined but not too smooth. Scrap down sides, pulse again.

Make the garlic bread crumbs: Heat oil in a skillet over medium heat. Swirl the smashed garlic in the oil infusing it, until the garlic is deeply golden and fragrant, season the oil with salt. Remove the garlic. Add fresh torn bread to the skillet and fry until golden and crispy, stirring.  Set aside.