Mashed cannellini beans and pesto on toast
Ingredients
serves 2
- •2 tbsp basil pesto (see recipe)
- •180g cannellini beans, drained and rinsed
- •1 tbsp lemon juice
- •1–2 tbsp water
- •Ground black pepper, to taste
- •2 slices sourdough, toasted
- •200g cherry tomatoes, chopped
Directions
Cooking mode
- 1. Make the basil pesto.
- 2. In a medium bowl, add the cannellini beans and lemon juice. Mash together until almost smooth.
- 3. Add the pesto and mix until spreadable. Add 1 tbsp water at a time as needed. Season with ground black pepper.
- 4. Serve on the toasted sourdough and top with the cherry tomatoes and ground black pepper.
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