Pesto Dip

comments (3) July 29th, 2008

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Recipe by Frédérique Lavoipierre
October 1997
from issue #11

Pesto Dip

Makes about 3 cups

2 cans or 3 cups cooked cannellini beans, liquid reserved
1⁄3 cup olive oil
4 to 6 cloves garlic, chopped
1-2⁄3 cup packed fresh basil leaves
Juice of 1⁄2 lemon
3⁄4 tsp. salt
1⁄4 cup finely grated Parmesan cheese

If using canned beans, rinse them first. Put all ingredients except the Parmesan cheese in a food processor and spin until smooth, then stir in the cheese. If you’re using beans you’ve cooked yourself, add enough liquid to give the dip the right consistency.

posted in: herbs, basil

Comments (3)

ericrooster writes: Delicious
Posted: 1:57 am on November 3rd
hankrooster writes: Congratulation mate

Posted: 4:24 am on July 22nd
ericfullar writes: One of the best
Posted: 1:09 am on May 19th
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