Cannellini Bean Salad With Parsley Pesto Recipe

• 2 can cannellini beans - (15 ounce ea)
• 3 Tbsp. extra-virgin extra virgin olive oil plus
• 1/3 c. extra-virgin extra virgin olive oil
• 1/4 c. chopped yellow onions
• 3 tsp chopped garlic
• 2 Tbsp. fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp freshly-grnd black pepper
• 1 pch cayenne
• 1/3 c. very finely-grated Parmesan (or possibly crumbled goat cheese)
• 1 1/2 c. fresh parsley leaves Toasted pita bread triangles (or possibly 1/2"-thk lightly-toasted French bread)

1. Place the beans in a colander and rinse under cool running water.
2. Drain.
3. Heat 3 Tbsp.
4. of the oil in a large skillet over medium heat.
5. Add in the onions and 1 1/2 tsp.
6. of the garlic and cook till soft and fragrant, about 2 min.
7. Add in the liquid removed beans, 4 tsp.
8. of the lemon juice, 1/4 tsp.
9. of the salt, the black pepper and cayenne, and cook, stirring, till softened and warmed through, 3 min.
10. Remove from the pan and transfer to a decorative platter.
11. Sprinkle with the Parmesan.
12. In a blender or possibly bowl of a small food processor, combine the parsley, remaining 1 1/2 tsp.
13. of garlic, 2 tsp.
14. of lemon juice and 1/4 tsp.
15. of salt in a blender or possibly small food processor.
16. Process on high speed for 30 seconds.
17. Add in the remaining 1/3 c. oil with the motor running and process till smooth.
18. Adjust seasoning, to taste.
19. Drizzle the parsley pesto over the beans and serve with the toast for dipping.
20. This recipe yields 6 servings.

beans, extravirgin extra virgin olive oil plus, extravirgin extra virgin olive oil, yellow onions, garlic, lemon juice, salt, black pepper, cayenne, parmesan, parsley

Taken from cookeatshare.com/recipes/cannellini-bean-salad-with-parsley-pesto-98913 (may not work)