Pesto White Beans | Blue Jean Chef - Meredith Laurence

Ingredients

• 1 28-ounce can of white cannellinibeans, drained and rinsed
• 1 cup red and yellow cherry tomatoes (halved)
• ¼ cup thinly sliced red onion (soaked in water for 15 minutes)
• 1 cup fresh mozzarella pearls (Perlini) (roughly 8 ounces)
• 1 teaspoon white balsamic vinegar
• 1 tablespoon olive oil
• Salt and freshly ground black pepper (to taste)
• Lemon wedges
• 1 clove garlic
• ¼ cup pine nuts
• ¼ cup grated Parmesan cheese
• 2 cups fresh basil leaves (plus a few for garnish)
• ¼ - ½ cup olive oil
• squeeze of lemon juice
• ¼ teaspoon salt
• freshly ground black pepper