Cannellini Bean Salad With Parsley Pesto

Recipe Ingredients

2		Cannellini beans - (15 oz ea)
3 tablespoons	45ml	Extra-virgin olive oil - plus
1/3 cup	78ml	Extra-virgin olive oil
1/4 cup	15g / 0.5oz	Minced yellow onions
3 teaspoons	15ml	Minced garlic
2 tablespoons	30ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1		Cayenne
1/3 cup	78ml	Very finely-grated Parmesan
		= (or crumbled goat cheese)
1 1/2 cups	60g / 2.1oz	Fresh parsley leaves
		Toasted pita bread triangles
		= (or 1/2"-thk lightly-toasted
		French bread)

Recipe Instructions

Place the beans in a colander and rinse under cold running water. Drain.

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.

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.

Drizzle the parsley pesto over the beans and serve with the toast for dipping.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E25) - from the TV FOOD - NETWORK

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