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.