Pesto White Bean Bruschetta

The recipe is from the "What The Health" cookbook

Ingredients:

Pesto:
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

Bruschetta:
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

Directions:

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.

Pesto White Bean Bruschetta
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Ingredients

  • Pesto:
  • 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
  • Bruschetta:
  • 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

Instructions

  1. Combine all pesto ingredients in blender or food processor and blend well.
  2. In a medium sized bowl, combine tomatoes, beans, salt and pepper and toss to combine ingredients.
  3. Spread pesto on bread and top with tomato/bean mixture.
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