Sage + Pistachio Pesto White Beans on Toast

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Servings

1-2

Zarah Khan

In a small sauce pot over medium heat, warm the olive oil and garlic. Cook gently (a gentle sizzle of the garlic is what you’re going for here) until the oil is fragrant and the garlic slices are lightly golden-brown. Remove from the heat and set aside to cool slightly.
Finely chop the pistachios (or whizz up in a nutribullet/magimix). Add the preserved lemons, parsley, aleppo, salt, parsley and chopped pistachios to the mixture in the food processor.
Add the sage to the warm garlic oil, stirring to submerge; the sage should turn a nice dark green color as it absorbs the oil. Pour this into the food processor and blend on high, scraping down the sides and drizzling in fresh olive oil as needed to help everything blend (you’ll definitely need to add a bit!). Once smooth, transfer to a container and chill immediately to retain a nice, vibrant green color.

In a small bowl, toss the beans with the pesto, a squeeze of lemon juice and a sprinkle of sea salt. Brush the bread with olive oil and toast on both sides until golden. Cut in half, place on a plate, and spoon the beans over top. Shave Manchego cheese over the tartine and garnish with sage leaves.

We've de-Americanised this recipe from the Botanica for you + made it more Bold Bean Co friendly. The original for the recipe is here.