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 🙂