I wanted to make something savory for tonight's gathering--again, without visiting the grocery store--so I whipped up this dippy-dip based on what I had on hand, which is really what The Makeshift Cook is all about.

Pesto Bean Dip
1 can white beans--I had soybeans, so that's what I used, mostly drained
1 bunch fresh basil (about 1/2 cup, super-packed), roughly chopped
1 small zucchini, grated
1 clove garlic, pressed/minced
1/4 cup chopped walnuts
1/4 cup olive oil
Fresh lemon juice and zest to taste
Salt and pepper ditto

Dump the beans and olive oil into a blender or food processor and blend until smooth. Add other ingredients one at a time until incorporated. Feel free to add more olive oil or lemon juice as needed to get the texture you want. I used a blender, so I probably erred on the side of more liquid.

I swirled this together with the tail end of some delicious olive tapenade my sister brought me a few weeks ago (using up leftovers!!).

This stuff gives you the pesto flava without quite so much pesto fat, plus it has sneaky vegetables in it! Dip crackers, vegetables, pita chips, or your face into it.

BONUS: I used the leftovers as part of a pasta sauce. Leftovers in my house know who's boss.