Next time you make pesto, consider reserving a few tablespoons for this satisfying dip. The dip is great with veggie sticks or pita wedges, or spread it on bread and top with lettuce and tomato for a hearty and healthful sandwich.
Ingredients:
- 1 Tbsp. olive oil
- 1 large white onion, diced
- 2 15.5 ounce cans cannellini (white kidney beans), drained and rinsed
- 2-3 Tbsp. pesto
- salt and pepper to taste
Method:
- Sauté the onion in olive oil over medium heat until the onion is translucent, then a little longer until it turns slightly yellow.
- Combine onion, beans, and pesto. Purée in a blender or with a stick blender until the beans are mostly smooth but slightly chunky.
- Season with plenty of salt and black pepper.
