- 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
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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