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White Bean & Pistachio Pesto Dip

Chelsea Colbath
A simple, rustic white bean dip with a big swirl of pistachio pesto. This humble dip looks and tastes like an elegant appetizer, but couldn't be easier to make!
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5 minutes
Servings 8

Ingredients
  

Pistachio Pesto

  • 1/2 cup shelled pistachios
  • 2 cups fresh herbs I used 1c each of basil and parsley
  • 1/4 cup olive oil
  • 1/2 teaspoon each salt pepper, and garlic powder

White Bean Dip

  • 2 15- ounce cans white beans cannelini or great northern, drained and rinsed
  • 1/4 cup olive oil
  • Juice and zest from 2 lemons
  • 1/4 teaspoon each salt and pepper
  • Optional: 1 Tablespoon olive oil for serving

Instructions
 

  • 1. Put all pesto ingredients into the bowl of a food processor, and blend to combine. Scrape down sides as needed, and continue blending until pesto is relatively smooth- some small chunks of herbs and nuts is fine. Scoop pesto into a small bowl and set aside.
  • 2. Add all dip ingredients into the same food processor (no need to clean it in between) and blend until smooth and creamy. Transfer dip to a serving dish, dollop with pesto, and swirl with a spoon to gently combine. Top with an extra drizzle of olive oil, if desired.
  • 3. Serve dip with crackers and sliced vegetables, such as carrots and cucumbers. Store leftovers in the fridge for up to 1 week.