White Bean Salad With Basil Pesto Dressing

Serve this colorful and easy white bean and pesto salad at your next dinner gathering. Plus, find out other delicious ways to use pesto.

Ingreadient

• 1 cup fresh basil leaves
• 1 cup fresh spinach leaves
• 2/3 cup parmesan cheese (freshly shredded )
• 1/2 cup pine nuts
• 2 cloves garlic (crushed)
• 1/4 cup olive oil
• 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)

Step by step

1. Combine the basil, spinach, parmesan, pine nuts, garlic, and olive oil in a food processor. Puree until smooth.
2. 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.