Pesto White Bean Dip
Ingredients
400g tin butter beans or cannellini beans
25mL lemon juice
3 tablespoons natural yoghurt or coconut yoghurt
1 cup basil,
loosely packed
1 garlic clove,
peeled
½ teaspoon sea salt flakes
Method
- Strain the beans into a colander and rinse under cold water.
- Add the beans to the drum of a food processor or blender along with the lemon juice, natural yoghurt, basil, garlic clove and salt.
- Pulse the food processor until the ingredients begin to combine. Use a spatula to scrape the sides of the food processor drum and then process on a medium speed until you reach your desired consistency.
- Serve topped with a drizzle of olive oil along with your favourite crackers and vegetable sticks.
- Store the dip in an airtight container in the fridge for up to 4 days
About the author
Sarah Bell is a Nutritionist and healthy recipe developer. Being a mother of 3, Sarah is passionate about pediatric nutrition and turning fussy eaters into well-rounded eaters. She loves creating family-friendly recipes that are easy to make and taste delicious.
As a Nutritionist, Sarah knows the importance of gut health to our overall health and wellbeing. Because of this, she loves creating recipes using wholefood ingredients that promote good gut health and that are free from refined sugars.
