Side Servings
Warm beans with celery pesto
Easy
20 minutes, plus overnight soaking time
30 minutes
This was inspired by a dish from the restaurant Between Us in Cape Town.
Ingredients
Method
- 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
Method
Ingredients
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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