I recently shared a pistachio pesto recipe from “Chocolate and Zucchini” – here’s another pesto dish from that cookbook. This pesto is not your typical basil and pine nut combo, but definitely worth trying – a warm white bean salad with arugula and walnut pesto.
The original recipe calls for cooking dried white beans. I don’t have a lot of patience for cooking dry beans, and somehow they rarely end up as soft as the canned variety. In this dish, firmer beans would probably be ok – but for ease, I started instead with 2 cans of cannellini (white kidney) beans. I served the beans over a bed of fresh arugula tossed lightly with my favorite citrus viniagrette dressing. Delicious!
Warm Bean Salad with Arugula and Walnut Pesto
1/3 c. toasted walnuts
2 loosely-packed cups arugula leaves (about 2 oz.)
1 Tbsp. lemon juice
1/4 c. good quality olive oil
2 cans white beans (I prefer cannellini)
In a food processor, blend together walnuts, arugula, lemon juice, olive oil, shallot and 1/2 tsp. salt to form the pesto.
Warm the beans in the microwave or a saucepan. Drain the liquid from the beans. Toss warm beans in pesto, taste for salt (adjusting if necessary), and serve.
Adapted from: Chocolate and Zucchini, by Cloitilde Dusoulier