vegan + gluten free pesto white bean dip
super simple dip that’s perfect for hosting, bringing to friends’ or snacking on with crackers or veg crudites! also love spreading this on top of toast 🙂
vegan + gluten free pesto white bean dip
super simple dip that's perfect for hosting, bringing to friends' or snacking on with crackers or veg crudites! also love spreading this on top of toast 🙂
Ingredients
- 1 can cannelini beans
- 1 cup fresh basil
- 1/2 cup lemon juice
- 1/4 cup toasted pine nuts
- 3 tbsp olive oil
- 1 tsp minced garlic
- salt + pepper to taste
Instructions
- Heat oven to 350F/180C and spread pine nuts evenly on parchment papercovered baking sheet.
- Bake for about 5-7 minutes until fragrant.
- Add all ingredients (including toasted pine nuts) to high speed blender or food processor and blend.
- Serve! I love this dip with pita crackers, seeded crackers, toast sticks or vegetable crudités (e.g. carrots, celery, cucumber, sugar snap peas).
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