Salad - Pesto 3 Bean

By Pascento96

Ingredients

• 1 clove garlic, peeled
• Salt
• 1/4 to 1/3 cup extra-virgin olive oil
• 1 cup basil leaves, about 20 leaves
• 1/2 cup fresh mint leaves, 5 to 6 stems stripped of their leaves
• A handful pine nuts, 3 to 4 tablespoons, lightly toasted and cooled
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 to 1/3 pound fresh green beans, trimmed and cut into 2-inch pieces
• 1 (15-ounce) can cannellini beans, rinsed
• 1 (15-ounce) can garbanzo beans, rinsed

Preparation

Step 1

Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning.