White bean spread with sage pesto

By á-1785

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

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.