Basil Spread

Servings: 4-6


  • Kosher Salt
  • 4 cups packed fresh basil leaves
  • 1 cup packed fresh parsley leaves
  • ¼ cup pine nuts, toasted (slivered almonds would also work)
  • 1 large clove garlic, crushed and peeled
  • ½ cup extra virgin olive oil
  • One 15 ½ ounce can cannellini beans, rinsed and drained
  • ⅓ cup freshly grated Parmigiano Reggiano or Grana Padano


  1. Bring a large saucepan of salted water to a boil.  Add the basil and blanch until bright green and wilted, about a minute.  Cool in an ice bath, drain, and wring very dry.
  2. Place the basil, parsley, pine nuts, garlic, and a large pinch of salt in the work bowl of a food processor.  Pulse to make a chunky pasta. 
  3. With the processor running, add the oil in a steady stream to make a thick sauce. 
  4. Add the beans, and process to make a smooth bright green puree.  Sprinkle in the grated cheese, and pulse to incorporate. 
  5. Serve at room temperature.

Recipe Adapted from Felidia:  Recipes from My Flagship Restaurant (By Lidia Bastianich, Fortunato Nicotra, Tanya Bastianich Manuali; Alfred A. Knopf, 2019)