- 2.25 oz shelled walnuts
- 1 can cannellini beans
- 1 tbs minced garlic
- 3.5 tbs reduced fat parmesan cheese
- 1/4 c olive oil
- 3-4 cups fresh spinach (baby spinach will work fine)
- Food processor
- Toast shelled walnuts on a pan for 5 minutes on medium heat or until aromatic.
- In food processor, puree the walnuts, beans, garlic, and cheese together until well blended.
- Scrape down sides of the processor, add spinach, and stream olive oil in processor while pulsing together the mixture.