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Beans with pesto sauce

Salads10 minutes3 people370 calories
1/52/53/54/55/5 (2 votes)
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By Mayra Fernandez Joglar

beans-with-pesto-sauce-thermorecetas

Enjoying the summer is easy if we organize ourselves a little. The truth is that at this time is when I spend less time in the kitchen ... there are so many things to do that the last thing I want to do is spend many hours cooking! That is why I take advantage of the number of quick and easy recipes that allow us enjoy the summer without sacrificing flavor.

Today's recipe is one of those that surprises with its simplicity. It is a bean salad with pesto sauce. A recipe with few ingredients, which we can make in advance and which is also easy to transport in case we eat out.

This recipe fulfills another of my objectives: to show you that in summer it is also easy to eat vegetables. To save time I have used already cooked beans. We have added cherry tomatoes, some olives and to dress we have used homemade pesto sauce that has all the flavor of basil.

You already know that if you have leftover pesto you can look at him in the fridge covered with oil and use them in other recipes. All resources must be used well!

Beans with pesto sauce

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An easy and quick recipe to enjoy legumes in summer.

  • Mayra Fernandez Joglar
  • Recipe type: salads
  • Calories: 370
  • Rations: 3
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 400 g of beans
  • 20 cherry tomatoes
  • 1 small pot of pitted black olives

Pesto sauce:

  • 30 g fresh basil leaves
  • 20 g toasted pine nuts
  • 30 g of grated Parmesan cheese
  • 1 garlic clove
  • 30-40 g of extra olive oil
  • Salt (if necessary)

Preparation

  1. We remove the beans from the pot and put them in the basket or in a strainer. We wash well under the tap until no more foam comes out. The water does not have to be very strong so that it does not break the cooked beans. We let drain.

  2. Meanwhile, we also drain the black olives and wash and dry the cherry tomatoes.

  3. We take the opportunity to make the pesto sauce, for this we crush the toasted pine nuts with the garlic and the clean and dry basil leaves. We program 15 seconds, speed 7. We lower the pieces towards the blades.

  4. We put a container on the lid, press the balance key and we weigh the oil.

  5. To emulsify, we program 30 seconds, speed 4. We add the oil through the bottle little by little, as when we make mayonnaise. We remove to a bowl and add the grated cheese. We adjust salt.

  6. In a bowl or salad bowl we put the drained beans, add the tomatoes cut in half and the olives cut into slices. Add a couple of tablespoons of pesto and mix all the ingredients well.

  7. We serve the salad with the container of pesto sauce in case some diner wants to serve more.

More information - Quail eggs with pesto sauce

Adapt this recipe to your Thermomix model


Discover other recipes of: Salads and Vegetables, Vegetables, Summer recipes

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