Healthy, flavourful, and versatile. This recipe is killer, AND it is super simple to make. It's great with whole grain crackers, bread or crostini as an appetizer or lunch, or can be used as a sauce for pasta, or spooned over baked fish or chicken.
8 cups dark green romaine leaves (outer leaves), chopped
2-3 cloves garlic
50g can anchovies packed in olive oil (omit or throw in a handful of sea vegetables for vegan option)
Juice and zest of 1 lemon
2 tbls grated parmesan cheese (or nutritional yeast for vegan option)
2 tbls white wine vinegar
1 tbls worcestershire sauce
1 tsp dijon mustard
1 15oz can white kidney beans (or romano beans), drained and rinsed
Fresh cracked black pepper and salt, to taste
Place romaine in food processor and pulse until finely chopped. Add remaining ingredients and puree until smooth. Keep in the refrigerator for 4-5 days.