Feast Cooking School, Fenton
Ingredients
SERVINGS: 4 Cup(s)
- 1 bunch basil leaves
- 1 clove garlic, peeled
- zest of 1 small lemon
- juice of 1 small lemon
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 1 small leek, white part only, finely chopped
- 1 rib celery, finely chopped
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 cups vegetable stock
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon coarse salt
Preparation
Combine basil, garlic, lemon zest and juice in a small food processor; pulse until finely chopped. Add oil slowly while processor is running until pesto is smooth and combined; set aside.
Heat butter over medium heat in a large saucepan. Add leeks and celery; cook until softened.
Add ½ cup of beans and mash until smooth with a potato masher or wooden spoon. Add remaining beans and stock to saucepan and bring to a boil over medium-high heat. Reduce to a simmer and add Parmesan cheese, black pepper, salt and a heaping tablespoon of the pesto; simmer 1 minute.
Serve hot, with additional pesto to garnish if desired.
About this recipe
Chef’s Note: Freeze excess pesto or place in refrigerator for up to 1 week.
