Kale-Basil Pesto, Roasted Tomato and Goat Cheese Dip

by Ariane Duarte 11:07 AM, January 25, 2017

Aired January 31, 2017

Serves 8-10

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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