White beans with pesto
Summer is coming, but we must not stop eating legumes, so I propose this recipe of white beans with pesto, in salad format, which is very fresh, tasty and full of nutrients.
Remember to eat legumes at least twice a week, because they are a source of vegetable protein, are low in fat, rich in fiber and minerals.
In summer, we can take them cold in rich and complete salads like this one. Consult the legumes section where there are other proposals that you will like.
INGREDIENTS:
- A jar of cooked white beans
- 15 basil leaves
- 20 g of pine nuts or 30 g of walnuts
- 50 gr grated Parmesan
- 2 cans of tuna
- Aove
- 1/2 spring onion
- 1/2 garlic
- 1 avocado
- 10 cherry tomatoes
- 12 pitted black olives
- pinch of salt
STEP BY STEP:
- Wash the canned beans well in a colander and let them drain well.
- We make the pesto. For it in the glass of the mixer we put the basil leaves, the parmesan, the half garlic, the pine nuts and a good splash of extra virgin olive oil and a pinch of salt. We beat until we have a creamy pesto sauce.
- Cut the spring onion in brunoise, the avocado in cubes, the cherry tomatoes in halves and put everything in a salad bowl together with the olives, the tuna drained from the can and the beans. We pour the pesto sauce on top and with a wooden spoon and carefully stir everything so that all the ingredients are well integrated with the sauce.
- Reserve in the refrigerator until serving. Garnish with a sprig of basil.
I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.
With all my love,
Mireia Alum
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