1 TBLS pine nuts
1 clove garlic, chopped
2 TBLS chopped fresh basil
2 TBLS chopped fresh Italian parsley
2 TBLS chopped fresh tarragon
2 TBLS chopped walnuts
½ TSP cayenne pepper
Juice o f1/2 lemon
3 TBLS olive oil
½ TSP salt
½ (15-oz.) can cannelini beans
Basil leaves for garnish
Italian parsley for garnish
Preheat oven to 400 degree. Place pine nuts in a pie tin and toast for 8 minutes or until golden brown.
Puree all the ingredients except the cannelini beans in a food processor or blender. Add the beans and blend until smooth.
Place in a serving bowl. Garnish with basil and parsley. Keeps well in frig and best if allowed to sit for a bit before eating.
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