Best 2 White Bean Pesto Salad Recipes

Indulge in a vibrant and flavorful culinary journey with our white bean pesto salad, a delightful symphony of textures and tastes. This wholesome dish combines the creamy richness of cannellini beans with a zesty homemade pesto, featuring aromatic basil, tangy lemon, and nutty pine nuts. Served atop a bed of crisp mixed greens, the salad is further adorned with juicy cherry tomatoes, crunchy red onion, and a sprinkling of salty feta cheese. Drizzle the entire creation with a balsamic vinaigrette for a harmonious blend of sweet and tangy notes. Alongside this main recipe, discover variations that cater to different dietary preferences, including a vegan pesto made with sunflower seeds and a gluten-free option with quinoa instead of pasta. Embark on a culinary adventure with our white bean pesto salad, a versatile and delicious dish that promises to tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY WHITE BEANS WITH HERB OIL

Creamy White Beans With Herb Oil image

Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.

Provided by Colu Henry

Categories dinner, lunch, quick, weekday, weeknight, beans, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup roughly chopped chives
1/2 cup roughly chopped cilantro leaves and tender stems
1/2 cup tightly packed basil leaves
1/2 cup olive oil
Squeeze of lemon
Kosher salt, to taste
2 tablespoons olive oil
2 garlic cloves, thinly sliced
2 (15-ounce) cans white beans, like butter beans or cannellini, rinsed and drained
Kosher salt and black pepper
1/2 cup chicken stock, vegetable stock or water
Flaky salt, for serving (optional)

Steps:

Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 29 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 4 grams

PESTO QUINOA WITH WHITE BEANS RECIPE BY TASTY

Pesto Quinoa With White Beans Recipe by Tasty image

Here's what you need: fresh basil, fresh arugula, olive oil, walnuts, lemon juice, salt, garlic, pepper, water, medium zucchini, white bean, sun-dried tomato, pine nuts, quinoa

Provided by Rachel Gaewski

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups fresh basil, packed
2 cups fresh arugula, packed
⅓ cup olive oil, plus 1 tablespoon, divided
⅓ cup walnuts
1 tablespoon lemon juice
¾ teaspoon salt, plus more to taste
2 cloves garlic, quartered
¼ teaspoon pepper, plus more to taste
2 tablespoons water
1 medium zucchini, sliced
15 oz white bean, 1 can, drained and rinsed
¾ cup sun-dried tomato
¼ cup pine nuts
3 ½ cups quinoa, cooked

Steps:

In a food processor, combine the basil, arugula, ⅓ cup (80 ml) olive oil, the walnuts, lemon juice, ¾ teaspoon salt, the garlic, ¼ teaspoon pepper, and the water, and pulse until smooth. Set aside.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the zucchini and cook for 3-4 minutes, until slightly tender. Season with salt and pepper and cook for another 2 minutes, until lightly browned.
Add the white beans and sun-dried tomatoes and cook for 3-4 more minutes, until the beans begin to crisp. Add the pine nuts and cook for 2-3 more minutes, until toasted.
Transfer the zucchini mixture to a medium bowl with the quinoa. Add the pesto and stir until well-combined.
Distribute the quinoa between 4 airtight containers and refrigerate for up to 5 days.
Nutrition Calories: 1407 Fat: 109 grams Carbs: 135 grams Fiber: 23 grams Sugars: 18 grams Protein: 39 grams
Enjoy!

Nutrition Facts : Calories 975 calories, Carbohydrate 128 grams, Fat 65 grams, Fiber 21 grams, Protein 35 grams, Sugar 14 grams

Tips:

For the best flavor, use fresh, ripe tomatoes and basil.
If you don't have white beans, you can use another type of bean, such as chickpeas or kidney beans.
To make the salad more substantial, you can add grilled chicken or shrimp.
If you're short on time, you can use store-bought pesto.
If you don't have a food processor, you can chop the basil and garlic by hand.
For a creamier dressing, add a dollop of sour cream or yogurt to the pesto.
Store the salad in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This white bean pesto salad is a delicious and easy-to-make salad that's perfect for a summer lunch or dinner. The combination of white beans, tomatoes, basil, and pesto is simply irresistible. And the best part is that you can customize it to your own taste preferences. So next time you're looking for a healthy and satisfying salad, give this white bean pesto salad a try. You won't be disappointed!