Prep 5 mins
Cook 0 mins
A simple pate great as a dip or sandwich spread
- 425 g flageolet beans, drained and rinsed
- 125 g cream cheese
- 2 garlic cloves, chopped
- 3 tablespoons pesto sauce
- 2 spring onions, chopped
- Put the beans, cheese, garlic and pesto in a processor and process until smooth.
- Add the onion and seasoning and blend for a further 10 seconds.
- Chill until needed.