CANNELLINI BEAN SALAD WITH PARSLEY PESTO

By ozzie

Ingredients

• 2 15 ounce cannelini beans
• 3 tablespoons plus 1/3 cup olive oil
• 1/4 cup yellow onions, minced
• 3 teaspoons garlic, minced
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• pinch of cayenne
• 1/3 cup parmesan cheese
• 1 1/2 cups parsley
• toasted pita bread triangles

Preparation

Step 1

1. 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.

2. 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.

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