Mashed White Bean-Pesto Tartines

Greg Dupree;  Styling: Anna Hampton; Prop Styling: Mindi Shapiro


  • 2 15-oz. cans unsalted cannellini beans, drained and rinsed
  • 2 cloves garlic, coarsely chopped
  • 2 teaspoons lemon zest, plus 3 Tbsp. fresh juice (from 1 lemon)
  • 1 1/2 teaspoons kosher salt
  • 1 cup unsalted dry-roasted pistachios
  • 1/2 cup loosely packed flat-leaf parsley leaves
  • 1/3 cup loosely packed mint leaves
  • 1/2 teaspoon crushed red pepper
  • 6 tablespoons extra-virgin olive oil
  • 12 1-oz. sprouted-grain bread slices, halved diagonally
  • ounce Parmigiano-Reggiano cheese, shaved (about 1/2 cup)


1. Process beans, garlic, lemon juice, and 1 teaspoon each of the lemon zest and salt in a food processor until smooth and thick, about 1 minute. Remove from food processor and set aside. Wipe food processor bowl clean.

2. Place pistachios, parsley, mint, red pepper, and remaining 1 teaspoon lemon zest in food processor and pulse until coarsely chopped, 6 to 7 times. Transfer to a bowl. Stir in oil and remaining 1/2 teaspoon salt.

3. Spread bean mixture on 1 side of each bread half. Slightly overlap 4 halves on each of 6 plates. Top each plate with 2 tablespoons pistachio mixture and sprinkle evenly with cheese.

  • Active: 30 minutes
  • Total: 30 minutes
  • Yield: 6

Nutritional Information

Calories per serving: 450
Fat per serving: 23g
Saturated fat per serving: 3g
Cholesterol per serving: 4mg
Fiber per serving: 13g
Protein per serving: 17g
Carbohydrates per serving: 47g
Sodium per serving: 734mg
Iron per serving: 4mg
Calcium per serving: 111mg

This Recipe Is

Robin Bashinsky

Get the latest news delivered to your inbox

Follow us on social media networks

Zanobya Magazine