White Bean & Pesto Salad
Serve this colorful and easy white bean and pesto salad at your next dinner gathering. Plus, find out other delicious ways to use pesto.
Servings 6 people
Ingredients
For the pesto
- 1 cup fresh basil leaves
- 1 cup fresh spinach leaves
- ⅔ cup parmesan cheese freshly shredded
- ½ cup pine nuts
- 2 cloves garlic crushed
- ¼ cup olive oil
For the salad
- 5 cups fresh spinach leaves 5 or 6 cups (I used what was left in my box of spinach after making the pesto)
- 1 15 ounce can white cannellini beans drained and rinsed
- 1 large tomato diced
- salt and pepper
- extra parmesan cheese shredded, for garnish
Instructions
- Combine the basil, spinach, parmesan, pine nuts, garlic, and olive oil in a food processor. Puree until smooth.
- Arrange the remaining spinach, beans, and tomato on a large platter. Add dollops of the pesto, season with salt and pepper. Garnish with parmesan and serve.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
White Bean & Pesto Salad
Amount Per Serving
Calories 213
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Cholesterol 10mg3%
Sodium 194mg8%
Potassium 260mg7%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 3120IU62%
Vitamin C 9.5mg12%
Calcium 164mg16%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.