Leftover Basil Pesto & Bean Dip. Or how to make something out of nothing fast.

Basil Pesto&Bean dip melts the toasted bread so smoothly that it brings the next level of cooking out of nothing and loving it along the way! 

Well now. I don’t like when food is wasted. Especially when I’m in control. How ever the table setting may be pretty and platters and bowls filled with delicious food, if I see or feel that that’s too much for the people in the room, I feel bad. Don’t get me wrong, I’m not counting every bite to anyone, nor I’m cheap and stingy. But you know… you know when you see a huge abundance of food that you KNOW that is not going to be eaten. Or eaten afterwards. Or it’ll get spoiled. Or as equaly worse, thrown away.

In a world that still has hunger walking on it’s soil.

Also, I know I cannot feed the world. But I can take my steps in my own square foot. So I do.

My Mom always cooks big batches. I love you, Mom, but you cook too much, too often. Then she puts leftovers in the fridge or in a pantry, and then forgets about it. Your Dad will have it for dinner!, says she, but he rarely does. Ok, he eats soup in the evening, but everything else?

I have to understand where she got that in the first place. Both of my parents were raised in poverty. They weren’t hungry, but there was always that cloud of lack hovering above their heads. Their mothers scraping the ends meet, making things and dishes happen from anything and everything. Sometimes, from close to nothing. There’s also some kind of belief, where I grew up, that if there aren’t any leftovers after the meal, then meal wasn’t enough. Not to mention if you have guests! Oh, if someone takes the last piece… oh, my! What a shame on the cook!

So I understand my Mom. That does not stop me from yammering nor her from cooking and we get along fine.

My pots are also brimming. I also don’t like when we scrape everything down and nothing is left. But that’s because my husband likes to bring homemade lunch to work and because if I make a bigger batch, then maybe I don’t have to cook tomorrow. Or I can, which is even better, so we can have multiple dishes to chose from and enjoy the next day.

In that spirit, this recipe came to life.

Basil Pesto&Bean dip melts the toasted bread so smoothly that it brings the next level of cooking out of nothing and loving it along the way!  Basil Pesto&Bean dip melts the toasted bread so smoothly that it brings the next level of cooking out of nothing and loving it along the way! 

I had a little glass of Basil Pesto my husband made some time ago. OK, so much time that I was a bit reluctant to open it, but when I did, nothing exploded but a fresh scent of garlic and herbs. But when I scraped it down, there was just a tablespoon or so. So what can I do with it? Cook tree noodles to pair with it? Put it back in the fridge to wait for another Godo?

I looked the other way and saw two loaves of bread we bought two days ago, waiting for the same Godo. I won’t let you get dry and mouldy, thought I. So let’s make something to pair that bread with. A spread.

But when I threw in the bowl everything I got my hands and mind to, it turned out more like a dip. Dip is just fine, thought I. So dip it is.

This silly little dip made from leftovers is great ace when you:

a) don’t know what to eat, and you wan’t to eat SOMETHING
b) you KNOW what to eat but your pantry is on vacation
c) you want to use any leftovers and hate wasting food.

Basil Pesto & Bean dip is… ah. Delicious, hearty, creamy, funny, made with all that you feel it should be in it and spiced just the way you want it. Toasted bread is crispy and very much in love with the dip too! Because it melts in your mouth so smoothly and opens all the tastes and textures to the next level of cooking out of the nothing and loving it along the way!

What do you do with leftovers? Does “upcycling” food makes you bored or inspired? Share some ideas, I would like to hear!

Basil Pesto&Bean dip melts the toasted bread so smoothly that it brings the next level of cooking out of nothing and loving it along the way! 

Basil Pesto&Bean dip melts the toasted bread so smoothly that it brings the next level of cooking out of nothing and loving it along the way! 
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Leftover Basil Pesto & Beans Dip.

Basil Pesto&Bean dip melts the toasted bread so smoothly that it brings the next level of cooking out of nothing and loving it along the way! 

Ingredients
  • few tbsp Basil pesto I had one. More would do better!
  • 1 small can tinned tomatoes (400 g)
  • 1 small can cooked beans. Chickpeas could work too. (400 g)
  • salt, dash of sugar, pepper, cayenne pepper, smoked paprika, garlic... to your taste
  • few drops of lemon juice optional
  • bread stale or fresh, whatever you have
Instructions
  1. Throw everything (not bread!) into the food processor. Whizz till it gets all creamy. Check the seasonings.

  2. Toast slices of bread and cut them immediately into pieces you'll find easy to dip into the dip. 

  3. Pour the dip into a nice bowl, garnish with some fresh basil or other herbs. 

  4. Share this silly little dish with your dear ones and enjoy! 

 

Also, if you feel like making your own bread, here are my Whole Wheat Naan and Vegan Olive&Herbs Focaccia!

And don’t forget to pin this dip for later!

Basil Pesto&Bean dip melts the toasted bread so smoothly that it brings the next level of cooking out of nothing and loving it along the way! 

 

 

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