- Tin white cannellini beans, drained - 420 g
- Clove garlic - 1
- Lemon zest - 2 tsp
- Olive oil - 2 Tbsp
- Lemon juice - 2 Tbsp
- Pesto - 1/4 cup
- Chopped basil leaves plus a few for garnish - 1/2 cup
- Salt, to taste
- Pepper, to taste
1.Into a kitchen processor place the beans, garlic, zest, oil, lemon juice and blitz until smooth.
Stir the pesto and basil leaves. Season with salt and freshly ground pepper.
Serve with a few extra basil leaves on top.
PER SERVE • Energy 517Kj • Protein 4g • Total Fat 9g • Saturated Fat 1g • Carbohydrates 4g • Sugars 0g • Sodium 209mg
Dietary and nutritional info supplied by NZ Nutrition Foundation