White Bean and Goat’s Cheese Salad with Sour Cream Pesto

Name: White Bean and Goat’s Cheese Salad with Sour Cream Pesto (Kecskesajtos fehérbabsaláta tejfölös pestóval)
Cuisine: Hungarian
Ingredients: 10 g/¼ oz/½ tbsp butter; 1 shallot, chopped; 1 carrot, chopped; 500 g/1¼ lb/3 cups dried cannellini or haricot (navy) beans, soaked overnight and drained; 500 g/1¼ lb/3 cups dried cannellini or haricot (navy) beans, soaked overnight and drained; a handful each of fresh parsley, celery and thyme; a handful each of fresh parsley, celery and thyme; a handful each of fresh parsley, celery and thyme; 2.5 ml/½ tsp sweet paprika; 200 g/7 oz goat’s cheese, crumbled; 130 g/4½ oz/generous 1 cup pine nuts; 250 ml/8 fl oz/1 cup sour cream; 2 garlic cloves, crushed; leaves from ½ bunch parsley; leaves from ½ bunch basil; leaves from ½ bunch basil; juice of 1 lemon; 40 ml/2½ tbsp extra virgin olive oil; salt and ground black pepper; salt and ground black pepper

Kecskesajtos fehérbabsaláta tejfölös pestóval

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

This delightfully easy recipe is an uplifting addition to the day as a side dish or a light lunch. The silky tang of the olive oil and the creamy beans combine beautifully with the flavours and textures of garlic, sour cream and pine nuts in the pesto.

Ingredients

10 g/¼ oz/½ tbsp butter
1

Europe
Hungary
Side dish
Starter
Lunch
Vegetarian
Gluten-free
Low carb
Low sugar
Low sodium

Method

To make the sour cream pesto, put the pine nuts, sour cream, garlic and herbs into a food processor or blender. Process until well combined, then add the lemon juice and olive oil while the motor is still running. Season to taste. Adjust the seasoning.

PER SERVING: Energy 896kcal/3715kJ; Protein 26g; Carbohydrate 30g, of which sugars 8g; Fat 76g, of which saturates 23g; Cholesterol 89mg; Calcium 249mg; Fibre 9.4g; Sodium 466mg