Kale Pesto White Bean Dip

INGREDIENTS

2 cloves

garlic

1/4 cup

walnuts

1 1/2 cups

kale leaves, stemmed and chopped

1/3 cup

extra virgin olive oil, plus more as needed

1/4

cup freshly squeezed lemon juice, divided

1/4 cup

freshly grated Parmesan

1 tsp

kosher salt

Freshly ground black pepper,

3 cups

cannellini beans, drained (2 15 oz. cans)

1 tbsp

balsamic vinegar