Cannellini Bean Salad with Parsley Pesto

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Cannellini Bean Salad with Parsley Pesto

 

2 15 oz. cans cannellini beans

3 tbsps. extra-virgin olive oil plus

1/3 cup extra-virgin olive oil

1/4 cup minced yellow onions

3 tsps. minced garlic

2 tbsps. fresh lemon juice

1/2 tsp. salt

1/4 tsp. freshly-ground black pepper

1 pinch cayenne

1/3 cup very finely-grated Parmesan or crumbled goat cheese

1 1/2 cup fresh parsley leaves

toasted pita bread triangles or 1/2 " -thk lightly-toasted French bread

 

Place the beans in a colander and rinse under cold running water. Drain.

Heat 3 tablespoons of the oil in a large skillet over medium heat. Add the

onions and 1 1/2 teaspoons of the garlic and cook until soft and fragrant, about

2 minutes. Add the drained beans, 4 teaspoons of the lemon juice, 1/4 teaspoon

of the salt, the black pepper and cayenne, and cook, stirring, until softened

and warmed through, 3 minutes. Remove from the pan and transfer to a decorative

platter. Sprinkle with the Parmesan.

In a blender or bowl of a small food processor, combine the parsley, remaining 1

1/2 teaspoons of garlic, 2 teaspoons of lemon juice and 1/4 teaspoon of salt in

a blender or small food processor. Process on high speed for 30 seconds. Add the

remaining 1/3 cup oil with the motor running and process until smooth. Adjust

seasoning, to taste.

Drizzle the parsley pesto over the beans and serve with the toast for dipping.

Makes 6 servings.