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
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- Make the basil pesto.
- In a medium bowl, add the cannellini beans and lemon juice. Mash together until almost smooth.
- Add the pesto and mix until spreadable. Add 1 tbsp water at a time as needed. Season with ground black pepper.
- Serve on the toasted sourdough and top with the cherry tomatoes and ground black pepper.
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