Meatless Monday,Pine nut,Salad,Garlic,Dicing,Recipe,Bean,Leaf,Celery,Pesto

Make Nancy Silverton's recipe for bean salad with celery leaf pesto for Meatless Monday

January 9, 2017

Bean salad with celery root pesto. (Bob Chamberlin / Los Angeles Times) Take a big bowl of cooked beans — cannelini, borlotti, ceci or a mixture — and toss with finely-diced celery, a touch of white wine vinegar, thinly sliced celery leaves and a cup of freshly made pesto. It’s perfect whether you’re planning for a weeknight meal or entertaining guests. The recipe, complete with pesto, comes together in less than 30 minutes, and it’s vegetarian — perfect for Meatless Monday. BEAN SALAD WITH CELERY LEAF PESTO Total time: 25 minutes | Serves 6 to 8 CELERY LEAF PESTO 1 tablespoon toasted pine nuts 1 garlic clove (grated or minced if you’re making the pesto in a mortar) 1/4 teaspoon kosher salt, plus more to taste 1/2 cup extra-virgin olive oil, divided, more if needed 1/4 cup packed fresh Italian parsley leaves 1 3/4 cups whole fresh celery leaves (use the dark green leaves if necessary) 2 tablespoons fresh grated Parmigiano-Reggiano 3/4 teaspoon fresh lemon...

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