While Portland has a ton of amazing food spots, there are a couple places I miss in NYC like Edy’s Grocery – I loved stocking up on all the dips my heart desires! Luckily I have Edy’s cookbook to hold me over until I can return (SO excited to see the new space).
Recently, while looking for a vegan dish to bring to a potluck, I discovered his Pesto White Bean Dip and instantly knew I had to make it!
Edy says store-bought pesto is fine, but I agree that his Greenery Pesto takes this to the next level with walnuts, basil, arugula, mint, lemon juice, and garlic!
This super flavorful dish is perfect for kitchen newbies – just blend cannellini beans, pesto, lemon, and garlic in a food processor.
Transfer to a bowl, garnish with shredded basil, and dig in!
Book: Keep It Zesty, page 44
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: pesto
Pricey Ingredients: —
Hard-to-find: —
Version of the recipe here.
