1/3 cup Trader Joe’s Flaxseed Oil 2 tablespoons fresh squeezed lemon juice 1/2 cup brazil nuts 2 garlic cloves, chopped 1/2 cup baby spinach leaves 1/2 cup cilantro 1 tablespoon Bragg’s Liquid Aminos 1 15-ounce can Trader Joe’s White Kidney Beans, drained 16 slices deli crostini-style artisan bread, toasted 4 tablespoons shredded asiago cheese, divided Place the Trader Joe’s Flaxseed Oil, lemon juice, brazil nuts, and garlic into a blender. Pulse blender to mix. Add the spinach leaves, cilantro and Bragg’s Liquid Aminos. Blend to puree. Place the Trader Joe’s White Kidney Beans into a bowl. Stir in the blender pesto puree. Toss together. Top the crostini bread with equal amounts of the White Kidney Bean and Brazil Nut Pesto, and sprinkle equal amounts of the asiago cheese over the tops. Serve promptly. Serves 4 for an appetizer. (4 crostini’s per person) Note: These can easily be packed for a picnic lunch. Just pack the pesto in a container and the crostini in a zip lock bag. Spoon the pesto on the crostini at the picnic site, and top with cheese.
