White bean spread with sage pesto

White bean spread with sage pesto
White bean spread with sage pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

appetizer servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

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

Directions

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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