Cranberry Beans with Parsley Pesto

Cranberry Beans with Parsley Pesto
Photo by Gentl & Hyers

Ingredients

  • 2 tablespoons chopped walnuts, toasted
  • 1 teaspoon salt
  • ½ teaspoon salt
  • 1 garlic clove
  • 4 cups shelled fresh cranberry beans (about 2 1/4 pounds unshelled beans)
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • + 8 more ingredients
    • 2 quarts water
    • ¾ cup fresh parsley leaves
    • ½ cup finely chopped red onion
    • 2 tablespoons water
    • 2 tablespoons grated fresh Parmesan cheese
    • 1 ¼ cups chopped seeded plum tomato (about 2 large)
    • ½ cup fresh basil leaves
    • 3 tablespoons extra-virgin olive oil

1. Bring 2 quarts water to a boil in a large saucepan; stir in cranberry beans and 1 teaspoon salt. Reduce heat, and simmer, uncovered, 40 minutes or until beans are tender. Drain beans; place in a large bowl. Stir in tomato and onion. 2. Combine parsley and remaining ingredients in a food proces...

View full recipe at My Recipes

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