White bean spread with sage pesto
By á-1785
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Ingredients
- White bean spread:
- 15-ounce can cannellini beans, rinsed and drained
- 2 tablespoons flat-leaf parsley leaves
- 1 tablespoon fresh-squeezed lemon juice
- 1 teaspoon extra-virgin olive oil
- Salt and pepper to taste
- Sage pesto:
- 1/4 cup fresh sage leaves
- 1/4 cup flat-leaf parsley leaves
- 1 clove garlic
- 1 tablespoon toasted pine nuts
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste thin slices baguette, toasted, or carrot and celery sticks
Details
Servings 10
Preparation
Step 1
For white bean spread: Combine all ingredients in food processor. Blend until smooth. Spread bean mixture in a shallow dish about 5 by 4 inches; set aside.
For sage pesto:
Combine sage, parsley, garlic, pine nuts and Parmesan cheese in a mini chopper or blender. Pulse to chop and blend well. Drizzle olive oil into mixture and blend until smooth. Season to taste with salt and pepper. Spread in a thin layer over bean mixture.
Serve at room temperature, spreading thinly on toasted, very thin slices of baguette or as a dip with carrot and celery sticks.
Makes 10 to 12 appetizer servings.
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