White Bean & Arugula-Walnut Pesto Tartines

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Big Girls Small Kitchen


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One 15-ounce can cannellini or white beans

1 small clove garlic

1/2 teaspoon salt

juice of 1/2 a lemon

2 tablespoons olive oil

1/4 cup walnuts

1/4 teaspoon salt, more if needed

2 cups packed arugula leaves

1/4 cup walnut or olive oil, or a combination

1/4 cup grated Parmesan cheese

2 slices good sourdough bread per serving, toasted if you like

Shaved Parmesan

a little lemon juice (optional)

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