CREAMY WHITE BEANS WITH PRESERVED LEMON & PESTO

Ingredients

Serves 2 (and makes extra pesto):

Pesto:
1 tightly packed cup (35g) of arugula
2 cups (60g) of fresh basil
1/3 cup (50g) of raw cashews
2 -3 garlic cloves
A good squeeze (about 3 tsp) of lemon
1/2 cup (105ml) of extra virgin olive oil
1-2 tbsp Nutritional yeast
Salt and pepper to taste

Beans:
Extra virgin olive oil
3 garlic cloves, sliced
2 cans of white beans, drained and rinsed
3/4 cups (180ml) Bone broth ( or vegetable broth)
2 small Beldi Preserved lemon, roughly chopped

Instructions

1) In a food processor (or mortar) add all of the ingredients for the pesto, but the olive oil. Start pulsing and gradually add the olive oil. Pulse until the pesto reaches your desired consistency.

2) Heat olive oil in a large deep pan over medium heat. Add the garlic and let it fry until it softens. Stir in the beans and season with salt and pepper. With a spatula or wooden spoon, smash about 1/3 of the beans. Stir in the preserved lemon and pour in the bone broth. Bring to a simmer, and let reduce for 4 mins, stirring occasionally.

3) Transfer the beans into a bowl. Take a big dollop of pesto and swirl it over the beans. Add a drizzle of olive oil and enjoy.