This white bean salad uses peppery arugula and affordable almonds to make the perfect summer pesto. Plus, it’s perfect for a picnic, road trip, or work lunch.
Coming together in just ten minutes, this white bean salad with arugula pesto will become a staple in your fridge just like it has become in ours. It’s a great side for any protein (we love it with shrimp!), on top of a salad, or just on its own. This healthy option is going to be on our plates a lot this summer.
Oh, the joys of summer. We’re currently camped out in the basement waiting out a thunderstorm. Aside from the occasionally tumultuous weather, summer is also the time for the best fresh produce and the need for easy, chilled meals.
My favorite multi-use summer flavor is pesto. But here’s the thing: homemade traditional pesto can be expensive! Basil can get pricey in large quantities unless you’re growing it yourself, and pine nuts are one of the most expensive nuts. The lowest cost I’ve seen is $12/lb. Alternatively, this pesto uses arugula and sliced options as much more affordable options.
White Bean Salad with Arugula Pesto
This white bean salad uses peppery arugula and affordable almonds to make the perfect summer pesto.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- 2 cans small white beans
- 1 clove garlic
- 2 oz arugula (about 4 cups)
- 2 tsp olive oil
- 3/4 cup sliced almonds
- Toast almonds until tan and fragrant.
- Add all ingredients except white beans to food processor and mix on high until well combined into a pesto.
- Gently mix pesto with beans and serve with additional toasted almonds and olive oil, if desired.
This is a great template recipe to experiment with. Use herbs from your garden or whatever nuts you have on hand.