Spring Butter Bean Salad with Carrot Ribbons and Carrot Pesto
Fresh butter bean salad with carrot top pesto recipe. Amazing creamy spring salad with no waste - perfect for lunch main dish or dinner side!
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Cooking tools:
- Food processor
- Peeler
- Pot
- Colander
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Citrus press
- Airtight container
- Potato masher
- Toaster
Ingredients
- 1 cup dry baby butter beans
- 6 large carrots washed and peeled
- butter lettuce or baby spinach washed and dried
- 1 cup of carrot tops (washed and hard stems removed)
- A small handful of basil leaves (you want more carrot than basil)
- 1/3 cup pistachios or cashews
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1 clove of garlic, peeled
- 2 tablespoons good quality extra virgin olive oil
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