Cannellini beans with pesto and cherry tomatoes

This low-maintenance meal features the co-stars of summer: basil and tomatoes. I plucked these juicy tomatoes from our garden, and the pesto from my frozen stash. All that was left was to open a can of cannellini beans, and stir!




1 can cannellini beans, rinsed

~5 cherry tomatoes, halved or quartered, depending on size

1 Tbsp pesto (thawed, if frozen)

salt and pepper to taste


Add all ingredients to a bowl and mix!

A squirt of lemon would be a nice touch too, if you’re so inclined 🙂

IMG_0723This is a great cold or room temperature salad to bring to a summer potluck or picnic. It’s delicious and simple and packed with good nutrition. Plus, it’s pretty, which totally counts in my book!



2 thoughts on “Cannellini beans with pesto and cherry tomatoes

    1. Sure! I linked to another blog on my “scrambled duck eggs with pesto” recipe that showcases quite a few good options for making pesto using various herbs and nuts. I used the basic template provided there, with basil and walnuts, and it came out nicely. I also made a batch with almonds which is different, but still tasty. I hope this helps! Happy pesto making 🙂


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