Pesto Beans
Servings: 4
Ingredients
| Qty | Ingredient |
|---|---|
| 8 tbsp | olive oil |
| ¼ cup | pine nuts or sliced almonds |
| ½ tsp | ground turmeric |
| Salt and pepper | |
| 3 ea | large shallots, sliced thinly (about 2 cups) |
| 5 ea | garlic cloves, sliced thinly |
| 2 ea | (15.5-ounce) cans cannellini beans or other creamy white beans, drained |
| 1 cup | vegetable or chicken stock |
| 1 cup | finely grated Parmesan (about 4 ounces), plus more for serving |
| 1½ cups | tightly packed basil leaves, preferably Genovese |
| 1 ea | lemon, cut into wedges, for serving |
Preparation
- Brown the pine nuts in 6 tablespoons of the olive oil over medium-low, about 5 minutes.
- Stir in the turmeric and season lightly with salt and pepper. Transfer to a small serving bowl.
- Saute the shallots in the remaining 2 tablespoons oil about 3 minutes till softened.
- Add in the garlic and quickly brown
- Add in the beans and brown heat down to low.
- Vigorously stir in the cheese until creamy and add in salt to taste.
- Tear or roughly chop the basil leaves and add to the mix.
- Serve with drizzled in hot nut oil, lemon juice, black pepper and optionally grated parmesan.