Instructions

• Assemble ingredients and equipment: have a food processor fitted with the “S” blade ready. Measure out ¾ cup toasted shelled sunflower seeds, 1 cup chopped kale (lightly packed), 1 teaspoon dried oregano, 3 cloves garlic (peeled and chopped), ¼ cup lemon juice (divided), 3 tablespoons nutritional yeast (divided), sea salt and pepper, ¼ cup virgin olive oil, ⅓ cup ice water (divided), 1½ cups cooked white beans (drained and rinsed), ⅓ cup tahini, and 1 teaspoon coconut aminos.
• In the food processor bowl, combine the sunflower seeds, kale, dried oregano, chopped garlic, 2 tablespoons of the lemon juice, 1½ tablespoons of the nutritional yeast, and a pinch of sea salt and some black pepper. Secure the lid.
• Pulse the processor several times until the sunflower seeds and kale are finely chopped and the mixture forms a coarse, drier paste (not fully smooth).
• With the motor running, slowly pour the ¼ cup virgin olive oil through the feed tube. Continue processing until the mixture becomes a chunky paste.
• Add 2 tablespoons of the ice water to the processor and pulse/run briefly to loosen and cream the paste slightly. Taste the pesto and adjust seasoning with more salt or pepper if needed.
• Spoon out and reserve 3 tablespoons of this kale-sunflower pesto into a small bowl and set aside for serving or garnish.
• To the remaining pesto in the food processor, add the remaining 2 tablespoons lemon juice, the remaining 1½ tablespoons nutritional yeast, 1½ cups cooked white beans (drained and rinsed), ⅓ cup tahini, and 1 teaspoon coconut aminos. Secure the lid.
• Process the mixture until mostly smooth and creamy. While the motor is running, drizzle in the remaining ice water (about 3 tablespoons plus 1 teaspoon) a little at a time until the dip reaches a super-creamy, lush consistency you like.
• Stop and taste; adjust seasoning with more sea salt, black pepper, additional lemon juice, nutritional yeast, or coconut aminos as desired.
• Transfer the dip to a serving bowl (top or swirl with the reserved 3 tablespoons of pesto if desired). Serve at room temperature with cut vegetables, crackers, or crostini. Store leftovers in a sealed container in the refrigerator for up to 5 days.