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It's been awhile since I've posted an appetizer recipe! I have a great one for you today... Pesto White Bean Spread! Perfect on crackers, sliced bread or some crostini. It would also be great with a veggie tray. It's actually pretty good for you too, which is a plus! I love the pesto flavor, fresh parsley adds some color, and the beans are a nice texture when they're blended.
I love how simple this recipe is and also how inexpensive it is to make. You can whip it up in a pinch for last minute company or have it on the menu for the holidays. If you're not a fan of garlic, you can leave that out, and to make it vegan, skip the parmesan cheese. So adaptable! Enjoy!
Pesto White Bean Spread (click here to print)
What you need:
1- 15.5 ounce can white cannellini beans, drained
1 cup fresh parsley
3 tablespoons basil pesto
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons shredded parmesan cheese
juice from one lemon
salt and pepper, as needed
Directions:
Combine all ingredients in a food processor until smooth. Refrigerate until serving. Serve with crackers, sliced bread or crostini.
On the blog... one year ago: Easy Strawberry Balsamic Jam
Two years ago: Black Bean Nacho Burgers
Three years ago: Garlic Cheddar Chicken
This recipe is shared at: A Dish of Daily Life, Love Bakes Good Cakes, The Best Blog Recipes, The Better Baker, Feeding Big, Memories by the Mile, Kathe with an E, Inside BruCrew Life,
It's been awhile since I've posted an appetizer recipe! I have a great one for you today... Pesto White Bean Spread! Perfect on crackers, sliced bread or some crostini. It would also be great with a veggie tray. It's actually pretty good for you too, which is a plus! I love the pesto flavor, fresh parsley adds some color, and the beans are a nice texture when they're blended.
I love how simple this recipe is and also how inexpensive it is to make. You can whip it up in a pinch for last minute company or have it on the menu for the holidays. If you're not a fan of garlic, you can leave that out, and to make it vegan, skip the parmesan cheese. So adaptable! Enjoy!
Pesto White Bean Spread (click here to print)
What you need:
1- 15.5 ounce can white cannellini beans, drained
1 cup fresh parsley
3 tablespoons basil pesto
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons shredded parmesan cheese
juice from one lemon
salt and pepper, as needed
Directions:
Combine all ingredients in a food processor until smooth. Refrigerate until serving. Serve with crackers, sliced bread or crostini.
On the blog... one year ago: Easy Strawberry Balsamic Jam
Two years ago: Black Bean Nacho Burgers
Three years ago: Garlic Cheddar Chicken
This recipe is shared at: A Dish of Daily Life, Love Bakes Good Cakes, The Best Blog Recipes, The Better Baker, Feeding Big, Memories by the Mile, Kathe with an E, Inside BruCrew Life,
That is definitely something we would like here. We make pesto all summer long and freeze it, so I've got plenty to go around for the fall and winter. And I've been using white beans a lot for dips! Pinning and sharing! Thanks for linking up with us at Foodie Fridays!
ReplyDeleteYUM! Looks and sounds tasty. Love simple recipes like this one.
ReplyDeleteI love pesto. This looks delicious. I will have to give it a try.
ReplyDeleteLove this spread. This is the kind of stuff that I have a hard time not eating...and I guess that's not too bad considering its really made with good ingredients :) (Beans, right!) :)
ReplyDeleteLove pesto and this looks like a good alternative to hummus (which we love, but variety is good too!) #FoodieFridays
ReplyDeleteI'm always all in for new appetizer recipes, and Pesto is one of my favorite things, so I know we'd love this dip! Great idea to mash it up with the white beans! yummm
ReplyDeleteI'm really into new flavors in bean dips! This look fabulous!!
ReplyDeleteLuci’s Morsels | fashion. food. frivolity.
This looks tasty and healthy too! Sharing on pinterest and fb!
ReplyDelete