Ingredients
Scale
- 3 cups/600g cooked white beans, rinsed and drained
- 10–12 sun-dried tomatoes, chopped
FOR THE PESTO:
- 1 bunch of fresh basil
- 3.5 cups/100 g baby spinach
- 1/2 cup/50 g walnuts, toasted
- 1 lemon, juiced
- 3 tbsp olive oil
- 4 cloves of garlic
- 1.5 tbsp nutritional yeast
- 1 tsp white miso paste (optional)
- salt, pepper
TO SERVE:
- 4 slices of bread, toasted
- chili flakes
- fresh basil
- flaky salt
Instructions
- Place pesto ingredients into a blender or food processor, and blend until smooth. Add a few tablespoons fo water to adjust consistency, if needed.
- Add white beans, sun-dried tomatoes, and pesto to a skillet, and cook over medium-low heat for 2-3 minutes, or until warmed. Alternatively, if serving cold, mix beans, tomatoes and pesto in a salad bowl.
- Place a slice of toasted bread on a plate. Top with warm pesto beans, and sprinkle with chili flakes, basil, and salt. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 2 minutes