TOMATO SALAD WITH ARUGULA PESTO AND BEANS
Provided by Karen Baar
Categories easy, quick, weekday, salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a food processor, blender or mortar and pestle, grind together the pine nuts and garlic.
- Add the arugula and then the cheese, creating as smooth a paste as possible.
- Gradually add the olive oil, thinning to the consistency you desire. Season with salt.
- Slice tomatoes into wedges or halves, or leave them whole, depending on their size, and arrange on four individual plates. Place 1/4 of the arugula pesto in the center of each plate. Sprinkle a small handful of beans around the outside.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 24 grams, Carbohydrate 14 grams, Fat 32 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 752 milligrams, Sugar 8 grams
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