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- Cannellini Beans with Cime di Rapa and Parsley Pesto
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Ingredients
- 2 (400g) tins cannellini beans, drained and rinsed
- 1 onion, finely sliced
- 1 squeeze of lemon juice
- 200 g of cime di rapa or cavolo nero
- 200 ml of vegetable stock
- 50 g of blanched almonds
- 4 garlic cloves, 1 crushed or grated, 1 smashed, 2 whole
- 120 ml of extra-virgin olive oil, plus 7 tbsp, plus extra to loosen if needed and for drizzling
- 80 g of flat-leaf parsley, leaves picked