Garden Pesto Board

GARDEN PESTO BOARD

Ingredients

1 can white beans rinsed and drained

1 tbsp EPICURE Pesto Sauce Mix

½ c water

¼ tsp EPICURE Roasted Garlic Aioli

½ tsp EPICURE SPG

1 tsp EPICURE Guacamole Dip Mix

6 spears of asparagus

½ c Parmesan cheese

1.5 c green peas

1/2 c arugula

1/4 c walnuts

1 tbsp EPICURE Pesto Sauce

½ lemon juiced with 2 in 1 Citrus Press

½ tsp SPG

¼ tsp Chili Flakes with Garlic Topper

DIRECTIONS

Blend first 6 ingredients in the food processor. If you prefer to use dry beans, here is the recipe. Remove wooden ends from asparagus. Place in rectangular steamer and microwave for 2-3 minutes.

Process in the blender Parmesan cheese, green peas, arugula, walnuts, Pesto seasoning, lemon juice and SPG.

Add some water if Pesto is too dry.

Plate bean spread, top with pesto mixture. Splash the olive oil over the top, arrange greens, finish with a Better Than Bacon topper and Chili Flakes with Garlic.

Enjoy!

Taste of spring with Italian twist.

Appetizers & Starters, Plant Based DietJacqueline McGrathHealthy food, Homemade, Quick, easy, Epicure Black pepper, Epicure sea Salt, olive oil, tomatoes, veggies, Bowl, Epicure Pesto, Epicure Roasted Garlic Aioli, Epicure Guacamole, Epicure SPG, Epicure Better than Bacon Topper, BoardsComment