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Appetizer: White Bean "Pesto" w/ Garden Vegetables

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

1 can white beans, rinse and drain
3/4 cup packed fresh basil leaves
1 large clove garlic, peeled
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound sugar snap peas, strings removed
1/2 pound asparagus, trimmed
1 bunch radishes, trimmed
1 long European cucumber, cut on sharp -- diagonally sliced
1 yellow bell pepper, cut into strips


Recipe

(You can substitute other veggies available.) In a food processor,combine the beans and basil. With the motor running, drop the garlic down the feed tube. Process to a coarse puree. Pour the olive oil thru the feed tube and process until smooth. Season with salt and pepper. Refrigerate for at least 1 hour to blend the flavors (can refrigerate up to 1 day - if doing so, return to room temp before serving.)

Blanch the sugar snap peas in a large pot of lightly salted boiling water until bright green, about 1 minute. Remove with a slotted spoon and transfer to a bowl of cold water to stop the cooking and set the color. Blanch asparagus in same pot of water until crisp tender, about 3 minutes. Place in a colander and run under cold water. Pat the asparagus and peas dry on paper towels. To serve, transfer dip to a bowl and garnish with basil leaves. Place bowl on platter and surround with the veggies. Makes 1 1/4 cup dip.