Cannellini Bean Dip with Pesto
- Two 15-ounce cans cannellini beans, rinsed and drained
- ¼ cup fresh lemon juice
- 1 tablespoon olive oil
- ¾ cup basil pesto
- ½ cup shredded Parmesan cheese
- ¾ teaspoon salt
- ½ teaspoon pepper
- Place beans, lemon juice and olive oil in food processor and blend until smooth.
- Transfer mixture to a bowl and stir in remaining ingredients.
- Cover and refrigerate overnight.
- Serve at room temperature with crostini, flatbread or crudité. Makes about 2 ½ cups.