White Bean Pesto
Prep Time 10 minutes
Cooking Time 5 minutes
Yields 6-8 Servings
1 can (15 oz) cannellini beans or 1.5 cups cooked beans
2 cups fresh basil leaves (substitute for 1 cup of fresh oregano leaves)
1/3 cup almonds
2 tbsp lemon juice
2 cloves garlic, minced
pinch of cayenne pepper
1/4 olive oil
1 tbsp miso paste (omit, and substitute with 1/2 tsp salt)
In a food processor, combine all ingredients, blend until smooth consistency.
Taste and add more olive oil or lemon juice to get a desired consistency.
Serve in a bowl, sprinkle with chopped up basil leaves and additional olive oil.
Suggestions for serving - spread on toasted baguette slices, crackers, pita bread or serve with cut-up fresh veggies like peppers, cherry tomatoes, carrots, sugar-snap peas, green beans, broccoli, cauliflower, etc.