Warm beans with celery pesto

• 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

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