Tomato Salad With Arugula Pesto And Beans

1. 1

   In a food processor, blender or mortar and pestle, grind together the pine nuts and garlic.

2. 2

   Add the arugula and then the cheese, creating as smooth a paste as possible.

3. 3

   Gradually add the olive oil, thinning to the consistency you desire.

4. 4

   Season with salt.

5. 5

   Slice tomatoes into wedges or halves, or leave them whole, depending on their size, and arrange on four individual plates.

6. 6

   Place 1/4 of the arugula pesto in the center of each plate.

7. 7

   Sprinkle a small handful of beans around the outside.

* Per serving · 4 servings · Values may vary.

No additional tips available.