7 years ago

Pesto White Bean Bruschetta
[Vegan]

WW By: What the Health, Kip Andersen and Keegan Kuhn with Eunice Wong

Author Bio

The definitive, stand-alone companion book to the acclaimed documentary—now with 50 plant-based recipes and full-color... Read More

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Pesto White Bean Bruschetta [Vegan]

Dairy Free

Vegan

Pesto and bruschetta collide in this dish to make the perfect appetizer or snack! This recipe is very simple and quick to make, and is sure to satisfy your cravings!

Ingredients You Need for Pesto White Bean Bruschetta [Vegan]

For the Pesto:

1/2 cup chopped zucchini
1 handful fresh basil leaves
1 clove garlic, minced, or 1/4 teaspoon garlic powder
1/2 cup pine nuts
1/4 cup water
2 tablespoon fresh lemon juice
1/2 teaspoon salt, or to taste

For the Bruschetta:

1/3 to 1/2 cup finely diced Roma tomatoes
1/2 cup cannellini beans, rinsed and drained
Salt and pepper to taste
Whole grain bread of choice

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How to Prepare Pesto White Bean Bruschetta [Vegan]

To make the pesto, combine all the pesto ingredients in a blender or food processor and blend well.
To make the bruschetta, in a medium bowl, combine the tomatoes, beans, salt, and pepper and toss to blend.
Spread the pesto on the bread and top with the tomato and bean mixture.
Serve, and enjoy!

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