Cannellini Bean Dip with Pesto

Ingredients

  • Two 15-ounce cans cannellini beans, rinsed and drained
  • 1/4 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 3/4 cup basil pesto
  • 1/2 cup shredded Parmesan cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. Place beans, lemon juice and olive oil in food processor and blend until smooth.
  2. Transfer mixture to a bowl and stir in remaining ingredients.
  3. Cover and refrigerate overnight.
  4. Serve at room temperature with crostini, flatbread or crudité.
  5. Makes about 2 1/2 cups.