May 06, 2024 1 min read
Welcome warmer weather with this fresh and delicious butter bean salad. Creamy butter beans are enrobed in a pesto of carrot tops and basil for a no-waste salad that screams of spring. It is hearty enough to be a lunch main dish or a hearty side for dinner.
Experience the farm-fresh flavor and delicious taste of organic, Non-GMO butter beans, grown on a small family-owned farm in Central California. From velvety spreads to hearty dips, vibrant salads to comforting soups, these butter beans elevate every dish they touch. These creamy delights carry with them a rich history deeply rooted in tradition and sustainability. Grown with sustainable, organic farming practices and a commitment to delivering pure, wholesome goodness to your table.
This recipe makes way more pesto than you need, which is a great thing. It keeps in the fridge for a week and it's excellent drizzled over sandwiches, eggs, pasta or used as a dipping sauce for veggies or toasted bread. You can mash leftover butter beans from this recipe on toast and drizzle with the pesto for a fast lunch or appetizer the next day.
Rated 5.0 stars by 1 users
Salad
2-4
Creamy butter beans are enrobed in a pesto of carrot tops and basil for a no-waste salad that screams of spring.
Lisa Riznikove
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