This recipe is from Farmgirl Fare - be sure to visit her lovely blog for more great recipes and photos. Make sure you click on the link for pita bread, it's the best explanation I've seen in a logn time for making it.
The consistency of this spread will vary depending on the type of beans you use, how well you drain them after rinsing, and the thickness of your pesto. I made one batch with Great Northern beans and a slightly thinner pesto and ended up with a dip rather than a spread. If it's too thick for your liking, simply thin it out with a little olive oil or water.
Cans of organic beans are a staple in my farmhouse pantry. They're readily available in natural foods stores and most supermarkets and can often be found for the bargain price of about a dollar apiece. Some places such as Whole Foods will even give you a case discount if you stock up and buy 12 cans at a time.
1 15-ounce can organic white beans, such as cannellini (white kidney beans), drained and rinsed
1/2 cup homemade or purchased basil pesto
1/2 cup finely grated Pecorino Romano or other hard Italian cheese
Salt to taste
Combine beans, pesto, and cheese in the bowl of a food processor and whiz until smooth. Salt to taste. Serve with pita chips (check out my easy recipes for homemade pita chips and pita bread, plus easy pita pizzas), crackers, raw veggies, or a spoon.
This spread improves with age, so try to make it a day ahead. Of course then you'll also have to try not to gobble it all up before serving time comes, but fortunately the recipe can easily be doubled.
