Pesto Dip

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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.

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