basil
goat cheese
kale
pesto
pine nuts
tomato
appetizers
dips
roasting
snacks
game day
healthy recipes
easy
vegetarian
Thanksgiving appetizers
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Playing Ariane Duarte's Kale-Basil Pesto, Roasted Tomato and Goat Cheese Dip

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Ingredients

  • 1 bunch basil, washed
  • 2 cups kale, washed and chopped
  • 3 cloves garlic, chopped
  • 1/4 cup parmesan cheese
  • 1/4 cup pine nuts
  • 1 cup olive oil
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 2 cups tomato, cut into medium dice
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, chopped
  • Salt and pepper, to taste
  • 1 cup goat cheese

Yield

Serves: 8-10

Preparation

Preheat oven to 400°F.
 
Combine first eight ingredients in a blender and blend until smooth.

 
Toss the tomatoes, olive oil, garlic, salt and pepper together in a bowl. Place tomatoes on a lightly oiled sheet pan and roast in the oven for 8-10 minutes.  Remove from the oven and mix into the kale pesto.
 
Transfer mixture into a baking dish and spoon dollops of goat cheese on top.  Bake in oven for 10-12 minutes or until hot. Serve with pita chips, grilled or toasted bread, or raw veggies for dipping alongside.


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