White Bean Broccoli Salad Parsley-Walnut Pesto Recipe

White Bean Broccoli Salad Parsley-Walnut Pesto Recipe

Ingredients

Makes 4 to 6 servings

• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 3 cups broccoli florets
• 1 1/2 cups cooked or 1 can cannellini or other white beans, drained and rinsed
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup walnut pieces
• 2 garlic cloves, finely minced
• 1/2 cup chopped fresh parsley
• 1/4 cup walnut oil
• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon crushed red pepper

Method

1. Steam the potatoes until almost tender, about 10 minutes
2. Steam the broccoli until just tender, about 5 minutes
3. Drain the potatoes and broccoli and place them in a large bowl
4. Add the beans, olives and 1/4 cup of the walnuts and set aside
5. In a blender or food processor, combine the remaining 1/4 cup walnuts with the garlic and process until well minced
6. Add the parsley, walnut oil, olive oil, vinegar, salt, sugar and crushed red pepper and process until blended
7. Pour the dressing over the salad, toss gently to combine and serve

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