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Pesto Bean Salad

  • 3 cups cooked cannellini beans

  • 2 cups cooked white navy beans
  • 3/4 cup mayonnaise

    Pesto

  • 1 cup fresh basil leaves, loosely packed
  • 2 large garlic cloves 
  • 1/4 cup parsley, stems removed
  • 1/4 teaspoon Salt
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup  Parmigiano-Romano cheese
  • 2 tablespoons pignolia nuts
  • Salt & pepper to taste

 

  

Method

Pesto: Put all ingredients but salt and pepper into a food processor.  Process to a fairly smooth, but still textured paste.  Texture is important to pesto.  Season with salt and pepper to taste, remembering that Parmigiano-Romano is highly salted.  Put in a bowl and chill, covered, in the refrigerator.

Combine beans and mayonnaise and toss to coat beans completely. Add pesto to taste and enjoy.

Serves: 6 as side dish

 

Contributor: pat ciesla

more pesto recipes

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