Pesto White Bean Bruschetta

Excerpted from What the Health by Kip Anderson and Keegan Kuhn

Makes 4 servings

PESTO
½ cup chopped zucchini
1 handful fresh basil leaves
1 clove garlic, minced, or ¼ tsp garlic powder
½ cup pine nuts
¼ cup water
2 tbsp fresh lemon juice
½ tsp salt, or to taste

BRUSCHETTA
1/3 to ½ cup finely diced Roma tomatoes
½ cup cannellini beans, rinsed and drained
Salt and pepper to taste
Whole grain bread of choice

To make the pesto, combine all the pesto ingredients in a blender or food processor and blend well.

To make the bruschetta, in a medium bowl, combine the tomatoes, beans, salt, and pepper and toss to blend.

Spread the pesto on the bread and top with the tomato and bean mixture.

Serve, and enjoy!

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