Sun-dried Tomato Pesto with Cannellini Beans
This easy and delicious pesto is great stirred through pasta, quinoa or, as in this recipe, mixed with beans. It can also be dolloped onto a baked sweet potato with salad – or simply spread on bread. The recipe contains no cheese, but is an absolutely delicious pesto. It does pack a flavour punch, so if you prefer a little less garlic, by all means use fewer cloves. The recipe makes extra pesto, which will keep for ten days in an airtight container in the fridge.
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