2 cans Cannellini beans, rinsed and drained 1 cup Basil leaves, rinsed 2 tbsp Parmesan Cheese 2 tbsp Water 1 t Olive Oil ½ t Salt 1 Garlic Clove 1 tbsp Pine Nuts, toasted 1) Puree all ingredients in a blender or food processor until smooth. Serve as a dip or toss with pasta. Chef Crissi (Tucson Store 88/Grant and Swan)