Pesto and Basil Bean Dip

clock 10 minutes bowl Serves 2 cups

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
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Method

  • 1.Into a kitchen processor place the beans, garlic, zest, oil, lemon juice and blitz until smooth.

  • 2. Stir the pesto and basil leaves. Season with salt and freshly ground pepper.

  • 3. Serve with a few extra basil leaves on top.

  • PER SERVE

  • • Energy 517Kj • Protein 4g • Total Fat 9g • Saturated Fat 1g • Carbohydrates 4g • Sugars 0g • Sodium 209mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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