Cannellini Dip with Sun-Dried Tomato Pesto Swirls
Cannellini Dip with swirls of sun-dried tomatoes.
Equipment
- Food processor
Ingredients
- 1 cup dried cannellini beans or two cups of canned beans
- 3 tbsp. minced garlic
- ½ cup extra virgin olive oil
- ½ tsp. black pepper
- 1 tsp. kosher salt
- 2 tbsp. lemon juice
- 2 tbsp. sun-dried tomatoes
- 2 tbsp. fresh basil
- 1 tbsp. pine nuts
Instructions
- Rinse the beans and then soak them overnight, covered in water, in the refrigerator.
- Drain the beans and place them in a three quart saucepan, covered by several inches of water. Boil for ten minutes, and then cover the pot and simmer for 75 minutes or until the beans are tender.
- Drain the beans and then place them in the food processor along with two tablespoons of the garlic, a quarter cup of the oil, and the salt, pepper, and lemon juice. Puree until smooth and then put the dip in a serving dish.
- In a clean food processor bowl, add the tomatoes, basil, pine nuts, the rest of the oil and garlic, and a pinch of salt. Process until smooth and then swirl it through the dip.
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