Beans-on-Toast is a super simple, satisfying lunch option. Cook up whatever beans you have on hand (Rio Zape featured here) and add them on top of a classic or vegan version of pesto for a delicious mid-day bite.
Classic Pesto
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- 2 cups basil leaves, tightly packed
- 6 oz chunks of Parmesan (rind removed, cut into quarters)
- 1/2 cup roasted nuts (try almonds, walnuts, pine nuts...you pick)
- 1 garlic clove
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/2 cup of olive oil
Add all the ingredients to a food processor, except the olive oil. Blend together. While the motor is running, pour in the olive oil and mix into a smooth paste
Vegan Pesto
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- 1/2 cup raw sunflower seeds
- 2 cups of basil leaves, packed
- 1 clove of garlic
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup olive oil
Add all the ingredients to a food processor, except the olive oil. Blend together. While the motor is running, pour in the olive oil and mix into a smooth paste
