White Bean and Basil Spread

  • Yield: 1 1/2 cups


2cups (15 ounces) cannellini or small white beans, drained
1cup packed fresh basil leaves
1 to 3clove garlic, minced
2tablespoons red wine vinegar
1tablespoon olive oil
Salt and pepper to taste
Lemon juice to taste
Grated lemon zest to taste


  1. Mash the beans in a bowl and stir in the basil, garlic, vinegar, olive oil, salt, pepper, lemon juice and lemon zest.
  2. Chill, covered, for up to one week.
  3. Serve with toasted Italian or whole wheat bread, toasted pita bread and/or assorted party crackers.

NOTE: The spread is much easier to make in a food processor but the end result is brownish in color. If processed in a blender, the end result is greenish in color.

Recipe reprinted with permission from The Junior League of Pasadena, Inc., California Mosaic, A Cookbook Celebrating Cultures and Cuisine (The Junior League of Pasadena, Inc. 2008)