This week we’re bringing you this deliciously fresh Creamy White Bean Pesto Arugula Salad. Any white bean lovers in the house? I love incorporating them into recipes that call for a creamy texture, like mashed potatoes, lasagna filling, gravies, and more. I used small white beans to make a creamy pesto sauce that gets massaged into the greens. Small white beans are a good source of folate and vitamin B1, as well as the minerals manganese and iron. They also come packed with protein and fiber, which makes for a satisfying and light meal.
Pesto sauces are usually pretty heavy, using generous amounts of oil and parmesan. This version is way lighter, while still maintaining that sweet basil flavor. Beans are one of my favorite foods because they’re so flexible in the kitchen, and this is the perfect example of that. Some other ways I love using white beans include in soups, stews, bean spreads, and more.
Let’s get started on our recipe! We’ll start by roasting our bulb of garlic. Preheat the oven to 400F. Using your hands, remove the outer layers of the garlic bulb, but leave the skins of each clove on. Then cut 1/2″ from the top of the bulb, leaving the cloves exposed. Place it on a sheet of aluminum foil, drizzle 1 teaspoon of olive oil, wrap it up with the aluminum, and bake for 25-30 minutes. While that’s happening, add the basil, white beans, and water to a blender. Once the garlic cloves are done roasting, allow to cool, and remove them from the skins. They should be soft and browned.
Add those to the blender as well, and blend until you have a creamy puree. Add the arugula to a large bowl, and pour the puree in. Massage into the arugula, and top with sun dried tomatoes and black pepper. Enjoy with a loved one or save some for later!
- 1 bulb garlic
- 2 tablespoons + 1 teaspoon olive oil
- 1/4 cup basil leaves
- 1 cup small white beans, cooked
- 1/4 cup water
- Salt, to taste
- 4 cups arugula
- 4 tablespoons sun dried tomatoes
- Ground black pepper, to taste
- Preheat the oven to 400F
- Using your hands, remove the outer layers of the garlic bulb, but leave the skins of each clove on
- Then cut 1/2" from the top of the bulb, leaving the cloves exposed
- Place it on a sheet of aluminum foil, drizzle 1 teaspoon of olive oil, wrap it up with the aluminum, and bake for 25-30 minutes
- While that's happening, add the basil, white beans, and water to a blender. Once the garlic cloves are done roasting, allow to cool, and remove them from the skins. They should be soft and browned
- Add those to the blender as well, and blend until you have a creamy puree
- Add the arugula to a large bowl, and pour the puree in. Massage into the arugula, and top with sun dried tomatoes and black pepper. Enjoy!
Alison's Allspice
July 13, 2017 at 10:16 pm (2 years ago)I love that you lightened up the pesto. Arugula is my favorite, and this salad looks delicious!
Wendy
July 13, 2017 at 10:57 pm (2 years ago)Thanks Alison! This salad is so creamy and tasty, and I may actually make it again for dinner this weekend hahahaha thanks for stopping by!
Deborah
August 10, 2017 at 2:25 am (2 years ago)There’s nothing like feasting on a tasty Creamy White Bean Pesto Arugula Salad! Thanks for sharing this delectable recipe with us.
Wendy
August 10, 2017 at 2:59 pm (2 years ago)you’re welcome! hope you enjoy