Warm beans with celery pesto
This was inspired by a dish from the restaurant Between Us in Cape Town.
Ingredients
- 4 sticks celery, chopped
- 200 g dried butter beans, soaked overnight
- a handful celery leaves, chopped
- For the celery pesto:
- salt, to taste
- 2 cloves garlic, chopped
- 100 g Parmesan, grated
- 8 anchovies
- ¼ cup olive oil
- ½ cup Woolworths freshly squeezed lemon juice
- 30 g parsley, chopped
- 1 green chilli, chopped
- 4 sticks celery, chopped
- a handful celery leaves, chopped
- salt, to taste
Cooking Instructions
1. Cook the butter beans until soft. Blend the pesto ingredients together until chunky.
2. Toss with the warm beans, celery and celery leaves. Season to taste.
Cook's note: You can cheat by using the canned beans of your choice.
Find more Italian recipes here.
Photographs: Jan Ras
Food assistant: Bianca Strydom
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