Pesto and Basil Bean Dip

Ingredients
- 420g tin white cannellini beans, drained
- 1 clove garlic
- 2 tsp lemon zest
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- ¼ cup pesto
- ½ cup chopped basil leaves plus a few for garnish
- Salt and pepper to taste
Method
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1.Into a kitchen processor place the beans, garlic, zest, oil, lemon juice and blitz until smooth.
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2. Stir the pesto and basil leaves. Season with salt and freshly ground pepper.
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3. Serve with a few extra basil leaves on top.
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PER SERVE
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• Energy 517Kj • Protein 4g • Total Fat 9g • Saturated Fat 1g • Carbohydrates 4g • Sugars 0g • Sodium 209mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation