PREPARATION:

Method:

1. Place the beans in a colander and rinse under cold running water. Drain.
2. Heat 3 tablespoons of the oil in a large skillet over medium heat. Add the onions and 1 1/2 teaspoons of the garlic and cook until soft and fragrant, about 2 minutes. Add the drained beans, 1/4 teaspoon of the salt, the black pepper and cayenne, and cook, stirring, until softened and warmed through, 3 minutes.
3. In a blender or bowl of a small food processor, combine the bean mixture, parsley, remaining 1 1/2 teaspoons of garlic, lemon juice, pine nuts, 1/4 teaspoon of salt, Parmesan cheese and black pepper e in a blender or small food processor. Process on high speed for 30 seconds. Add the remaining 1/3 cup oil with the motor running and process until smooth. Adjust seasoning, to taste.
4. Top each slice of bread with the White Bean and Parsley Pesto and serve.

   This recipe was featured on the Pantry Raid Episode of Emeril Green.