Cannellini Bean Salad With Parsley Pesto
* exported from bigoven * 
 
 
recipe by :emeril live with emeril lagasse 
serving size :6 
cuisine : 
main ingred. : 
 
amount measure ingredient -- preparation method 
  --------------------------------
2 can  cannellini beans - (15 oz ea)
3 Tbsp  extra-virgin olive oil --plus
1/3 cup  extra-virgin olive oil
1/4 cup  minced yellow onions
3 tsp  minced garlic
2 Tbsp  fresh lemon juice
1/2 tsp  salt
1/4 tsp  freshly-ground black pepper
1 pinch  cayenne
1/3 cup  very finely-grated parmesan
  or crumbled goat cheese)
1-1/2 cup  fresh parsley leaves
  toasted pita bread triangles
  or 1/2"-thick lightly-toasted
  french bread)
 
place the beans in a colander and rinse under cold running water. drain. 
heat 3 tablespoons of the oil in a large skillet over medium heat. add 
the onions and 1 1/2 teaspoons of the garlic and cook until soft and 
fragrant, about 2 minutes. add the drained beans, 4 teaspoons of the 
lemon juice, 1/4 teaspoon of the salt, the black pepper and cayenne, and 
cook, stirring, until softened and warmed through, 3 minutes. remove 
from the pan and transfer to a decorative platter. sprinkle with the 
parmesan. 
in a blender or bowl of a small food processor, combine the parsley, 
remaining 1 1/2 teaspoons of garlic, 2 teaspoons of lemon juice and 1/4 
teaspoon of salt in a blender or small food processor. process on high 
speed for 30 seconds. add the remaining 1/3 cup oil with the motor 
running and process until smooth. adjust seasoning, to taste. 
drizzle the parsley pesto over the beans and serve with the toast for 
dipping. 
 
this recipe yields 6 servings. 
 
formatted by joe comiskey - jcomis...@krypto.net 
 
 
-- 
(ID: 5248) Mirror: rec.food.recipes: Thu, Nov 4, 2004


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