White Bean Basil Pesto
This White Bean Basil Pesto is adapted from The Millennium Cookbook, from a recipe for Heirloom Tomato with White Bean Pesto Torte, where Tucker oven dries the tomatoes to bring out their flavor. I'll have to try that, but I simply used the pesto on raw tomato slices with arugula.
I was delighted with this pesto! The bean and basil combination was wonderful. Incredibly, this pesto requires no oil, making it a lowfat, protein-packed, fresh tasting spread with endless posibilities. My first thoughts were on toasted baguette or as a sandwich spread, as a dip for raw vegetables or pita chips. Delicious!
I used the leftovers on a portobello pizza (one of those big portobellos, where the 'shroom acts as the crust), with a slice of tomato and a slice of Sheep Brigante Pecorina Pinna. It was dark and I was hungry, so no picture, but this was a quick and yummy way to use the white bean basil pesto.
White Bean Basil Pesto (adapted from The Millennium Cookbook):
1 cup white beans (I used cannellini)
3-4 cloves garlic (depending on your preference)
1/4 tsp fresh rosemary
1 cup basil leaves, torn
Soak the beans overnight. Drain. Simmer the beans, along with 2 peeled (but uncut) cloves of garlic, in a generous amount of water for about an hour, until al dente. Drain, keeping the garlic cloves, and allow the beans to cool.
Put the beans, 2 cooked garlic cloves, 1-2 additional raw cloves (minced), rosemary, salt and pepper, and a little water into a food processor and process. Add the basil leaves and process until smooth. Check seasoning.