Nutty Rosemary Crusted Beans with Creamy Sage Walnut Pesto
Ingredients
Units
Scale
Pesto
- 10–12 fresh sage leaves
- 1 cup fresh parsley leaves
- 2 garlic cloves
- 1/4 cup toasted whole walnuts
- 1/2 a lemon, juiced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/3 cup extra virgin olive oil
- 1/4 cup coconut yogurt (for dairy options I recommend full-fat ricotta or yogurt)
Crusted Beans
- 1 can of butter beans, drained and rinsed
- 1/4 nut meal (such as almond, pecan, chestnuts, macadamia, cashew, etc)
- 1 tablespoon extra virgin olive oil
- 1 sprig of fresh rosemary, finely chopped
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 425 F and line a baking tray with foil to prevent sticking
- To a bowl add the butter beans, flour, olive oil, rosemary, and salt then lay them evenly on the baking tray and bake for 20-25 minutes or until golden brown making sure to toss them gently halfway through cooking
- While the beans are baking, blend all the pesto ingredients in a food processor or high-speed blender until the desired consistency is reached such as chunky or super smooth
- Let the beans cool for 2-3 minutes before serving them alongside the pesto for dipping and enjoy!
