2 tbsp pine nuts

¾ cup extra virgin olive oil

2 tbsp balsamic vinegar

400g cannellini beans, drained and rinsed

1 garlic clove, finely grated

Zest of 1 lemon

Juice of ½ a lemon

¼ cup parsley, roughly chopped

2 tbsp basil, roughly chopped

150 g feta, crumbled

½ tsp chilli flakes

Salt and pepper to taste

Sliced sourdough breadstick to serve