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+ servings
Creamy White Bean Pesto Arugula Salad
Servings: 2
  • 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
  1. Preheat the oven to 400F
  2. Using your hands, remove the outer layers of the garlic bulb, but leave the skins of each clove on
  3. Then cut 1/2" from the top of the bulb, leaving the cloves exposed
  4. 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
  5. 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
  6. Add those to the blender as well, and blend until you have a creamy puree
  7. 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!