Pesto, Artichoke & Beans
  1. Preheat the oven to 180°c (fan assisted)/350°c/gas 4.

  2. Combine the basil, garlic, toasted pinenuts, nooch, lemon juice, vegan cream cheese, olive oil, 100ml of the liquid reserved from the beans and a good pinch of salt and black pepper in a food processor. Blend until smooth, then taste and adjust the seasoning, if needed.

  3. Combine the cannellini beans, artichoke hearts and pesto in a bowl and mix well. Pour out into a baking dish, then bake for 20-25 minutes, or until slightly golden on top.

  4. Serve topped with lemon zest, extra fresh basil and a good crack of black pepper and eat with lots of crusty bread.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🫕Dip

CuisineMediterranean

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 15m

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