Cannellini Pesto

Recipe by: courtney (from Cooking Light)

Bring out a platter of crisp, fresh green beans and celery sticks for dipping with this spread.

2 (16 ounce) cans cannellini beans, or other white beans, rinsed and drained
1 cup basil leaves
2 tablespoons water
1/4 teaspoon salt
1 garlic clove
more basil for garnish (opt.)
Place first 5 ingredients in a food processor, process until smooth.

Place mixture in bowl, garnish with basil if desired.