- 1 Cup Dried White Beans – 2 cups cooked
- 1/2 Cup Pistachio – salted – shelled
- 1 Cup Drunken Goat Cheese – grated
- 1/4 Cup Fresh Thyme
- 1 Large Clove Garlic
- 3 Tablespoons Extra Virgin Olive Oil – or to taste
- 2 Tablespoons Lemon Juice – fresh squeezed
- 1/2 Teaspoon Sea Salt – or to taste
- Thyme Pistachio Pesto
- 3/4 Cup Fresh Thyme
- 1 Cup Pistachios – salted – shelled
- 1 Cup Drunken Goat Cheese – shredded
- 1/2 to 3/4 Cup Extra Virgin Olive Oil
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 1 Clove Garlic
- 1/4 Teaspoon Sea Salt or to taste
- Garnish – optional
- Pistachio – roughly chopped
- Thyme – sprinkles
- Extra Virgin Olive Oil – drizzle
Sort through the beans to remove any rocks and rinse. Add the beans to a large pot, then add 10 cups of water. Bring to a boil, turn to medium-high heat for about 1 hour to 1 hour and a 1/2 or until beans are soft. You might have to add more water if the water levels drop too much. Drain out all the water and let cool completely. You can also soak the beans overnight if you prefer.
Add all the ingredients for the dip except the beans to a food processor or blender. Blend together, then add the beans and puree.
Remove the tiny leaves off the thyme stems by holding the top and sliding leaves off with the thumb and pointer finger of your other hand along the sprig.
Measure everything and add all ingredients except the cheese to a food processor or blender.
Blend to a coarse texture then add the cheese and blend until your desired texture.
In a medium sized bowl or large platter, add the dip and swirl around with a spoon then top with some of the pesto or just dump the whole batch of pesto on top.
Recipe and photography compliments of cali-zona.com