• 1 cup packed baby kale
• 2 tablespoons pine nuts, toasted
• ¼ cup grated Parmesan cheese
• 1 clove garlic, halved
• ½ teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon water
• ½ teaspoon kosher salt
• 2 teaspoons extra-virgin olive oil, divided
• 3 cups grape tomatoes, halved
• 2 (15 ounce) cans reduced-sodium cannellini beans, rinsed
• ½ teaspoon ground pepper

Step 1

• Combine kale, pine nuts, Parmesan, garlic, lemon zest, lemon juice, water, salt and 1 teaspoon oil in a food processor. Process until nearly smooth, scraping down the sides as necessary. Set aside.

Step 2

• Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tomatoes and cook, stirring occasionally, until slightly soft, about 2 minutes. Add beans and cook, stirring occasionally, until heated through, about 3 minutes. Season with pepper.

Step 3

• To serve, top the bean mixture with the pesto.

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