Cannellini Bean Salad with Parsley Pesto (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
2 (15-ounce) cans cannellini beans |
3 tablespoons plus 1/3 cup extra virgin olive oil |
1/4 cup minced yellow onions |
3 teaspoons minced garlic |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
pinch cayenne |
1/3 cup very finely grated parmesan, or crumbled goat cheese |
1 1/2 cups fresh parsley leaves |
toasted pita bread triangles or 1/2-inch thick lightly toasted french bread |
Directions:
1. Place the beans in a colander and rinse under cold running water. Drain.
2. 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.
3. 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.
4. Drizzle the parsley pesto over the beans and serve with the toast for dipping.
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