Pesto Beans on Toast
Pesto Beans on Toast // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).
Despite my love of cooking, some nights I just CBF (cannot be fudged)! When those nights occur, I often find myself making something easy like this - Pesto Beans on Toast. A quick homemade pesto, cannellini beans, some good gluten-free toast and a drizzle of olive oil. It's incredibly simple but always satisfies! Any leftover pesto can be frozen and used for pasta later on, or frozen in an ice cube tray to flavour any future soups or sauces.
Pesto Beans on Toast
Serves 2-3
Prep time: 10 minutes
INGREDIENTS
For the pesto
1 1/2 bunches basil
1/3 cup pine nuts, toasted
1/3 cup nutritional yeast
1/4 cup olive oil
Juice 1 small lemon
2-3 cloves garlic
Pinch salt
To serve
4 slices gluten free toast
METHOD
Place all pesto ingredients in your food processor or blender. Blend until they're combined and at your desired pesto texture (I like mine pretty smooth).
In a small saucepan, add in the beans and pesto. Place over a medium heat and cook for 5 minutes or until warmed through.
Serve warm on gluten-free toast. Easy as that!
Note: I spread Botanical Cuisine vegan cultured butter on my toast before slopping (who doesn't love a good slop) on the beans, however you can drizzle the toast with some olive oil or just leave it as is.