Pesto White Bean Bruschetta
The recipe is from the “What The Health” cookbook
1/2 cup chopped zucchini
1 handful fresh basil leaves
1 clove garlic (or 1/4 tsp garlic powder)
1/2 cup pine nuts
1/4 cup water
2 tbsp fresh lemon juice
1/2 tsp salt, or to taste
Whole grain bread of choice
1/3-1/2 cup Roma tomatoes
finely diced 1/2 cup cannellini beans, drained and rinsed
salt & pepper to taste
Combine all pesto ingredients in blender or food processor and blend well. In a medium sized bowl, combine tomatoes, beans, salt and pepper and toss to combine ingredients.
Spread pesto on bread and top with tomato/bean mixture.
Makes about 4 servings, plus a little extra pesto.