MealsDecember-January 2014

White Bean Puree with Baby Arugula Pesto

White Bean Puree with Baby Arugula Pesto

SERVES 8 TO 10

Silky bean puree topped with brightly flavored pesto makes a festive dip. (For silkiest texture, use organic canned beans.) Components can be prepared ahead and stored in the refrigerator, leaving time on the day of your dinner to focus on other dishes. Bring the pesto to room temperature before serving. Light green celery leaves are a delicious alternative to baby arugula. For dippers, try carrots, celery, cauliflower, broccoli, endive spears, fennel, cherry tomatoes or gluten-free multigrain tortilla chips. Leftover dip makes a satisfying lunch spread on toasted corn tortillas, topped with sautéed chopped greens.

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