This is another lost-and-found recipe. I used to love this, then lost the recipe and couldn't replicate it.
Alas, no idea where I printed it out from but I will put it all here and maybe I can google it.
The bean topping can also be used as a dip for pita toasts, and the pesto can be dolloped into soup or mixed into any pasta dish.
White Bean Topping
makes 2 cups
2 Tbs olive oil, plus more for drizzling
1 clove garlic, thinly sliced
1 tsp finely chopped fresh rosemary
1 15-0unce can cannelloni beans, rinsed and drained
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Heat the oil in a small skillet over medium heat. Add the garlic and rosemary and cook until very fragrant, being careful not to let the garlic brown. Remove from heat. Place the beans in a small bowl. Add the flavored oil and season to taste with the salt and pepper. Using the back of a spoon, smash the beans to form a very rough paste. Add more olive oil if necessary. Drizzle with additional oil and sprinkle with more salt and pepper before serving. (This can be made 2 to 3 days in advance and kept in the freezer for up to 2 months.)
makes 2 cups
3 cups fresh basil leaves
3 Tbs grated Parmesan, plus more for serving
2 Tbs pine nuts
3 small cloves garlic, minced
1 cup extra-virgin olive oil, plus more for storing
Combine the basil, Parmesan, pine nuts, and garlic in a food processor and pulse until finely chopped. With the machine running, pour in a thin, steady stream of the oil, blending until the mixture is well combined and emulsified. Sore in the refrigerator in an airtight container covered with a think layer of oil (to preserve the color) for up to 1 week. Sprinkle with additional Parmesan (and basil leaves, if you wish) just before serving. (This can be made 2 to 3 days in advance and kept in the freezer for up to 2 months.) Note: to make this recipe even simpler, buy prepared pesto and spruce it up at home with chopped pine nuts and freshly grated Parmesan before serving.