* Exported from BigOven *

Cannellini Bean Salad With Parsley Pesto

Recipe By :Emeril Live with Emeril Lagasse
Serving Size :6
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
2 cans cannellini beans - (15 oz ea)
3 tablespoon extra-virgin olive oil --plus
1/3 cup extra-virgin olive oil
1/4 cup minced yellow onions
3 teaspoons minced garlic
2 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 pinch cayenne
1/3 cup very finely-grated Parmesan
= (or crumbled goat cheese)
1 1/2 cups fresh parsley leaves
Toasted pita bread triangles
= (or 1/2"-thick lightly-toasted
French bread)

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.

Formatted by Joe Comiskey -


--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/