Cannellini Bean Pesto

(1 vote)
2 cans Cannellini beans, rinsed and drained
1 cup Basil leaves, rinsed
2 tbsp Parmesan Cheese
2 tbsp Water
1 t Olive Oil
½ t Salt
1 Garlic Clove
1 tbsp Pine Nuts, toasted

1) Puree all ingredients in a blender or food processor until smooth. Serve as a dip or toss with pasta.

Chef Crissi (Tucson Store 88/Grant and Swan)

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