White Beans With Cavolo Nero Pesto
A plate of white beans with cavolo nero pesto, made fiery from fresh chili and with added crunch from pine nuts, is so easy yet very delicious! Scoop it up with crusty bread roll or serve with grilled meats for a hearty main meal.
Equipment
- 1 Immersion blender or small food processor
Ingredients
- 500 g (3 cups) White beans e.g., white kidney beans, cannellini beans, navy beans, butter beans
- 200 grams (7 oz) Cavolo nero or kale/spinach
- 1 shallot
- 2 cloves garlic
- 1 chili
- 1 lemon juiced
- 1 tablespoon olive oil
- 2 tablespoon fresh parsley
- 2 tablespoon fresh basil
- 2 tablespoon pine nuts
- salt and pepper
Instructions
- Drain the white beans and set aside. Chop the cavolo nero/Tuscan kale into small pieces and remove any tough bits of stalk from the ends.
- Heat some oil in a frying pan over medium heat and saute the diced onion for a few minutes with a pinch of salt until translucent. Add the chopped garlic, cavolo nero, and chili, and continue to saute for another couple of minutes until it has wilted.
- Allow the mixture to cool slightly, then transfer the sauteed cavolo nero, onion, chili, and garlic to a blender or bowl (plus immersion blender) and add fresh lemon juice, fresh herbs, olive oil, salt, and pepper.
- Blend until you form a smooth, loose pesto, adding a small splash of water if necessary. Season to taste with more lemon juice, salt, and pepper, and then stir in the beans to coat them in the pesto.
- If you want to serve this dish warm, return it to the pan or a saucepan to heat through. Spread onto a plate and top with more fresh basil, sliced chili, and pine nuts.
Nutrition
Calories: 276kcalCarbohydrates: 39gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 38mgPotassium: 1020mgFiber: 11gSugar: 3gVitamin A: 5331IUVitamin C: 81mgCalcium: 258mgIron: 6mg
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