Blue Runner® Arugula Pesto and White Bean Panzanella

Sponsored Content


Feel like pesto tonight? If you’re like us, your answer is “always.” This recipe had us at the homemade croutons. When anyone is drizzling olive oil over French bread, we’re there! We also love the fact that something so good for you like navy beans can taste so darn good. (Of all the white beans, navy beans have the most amount of fiber.) We make this whenever we want to impress friends but, mostly, we make it because we love it.

Arugula Pesto and White Bean Panzanella
For the Arugula Pesto
  • 8 cups arugula
  • ¼ cup almonds or pine nuts
  • 4 cups parmesan cheese
  • 2 tablespoons lemon zest
  • 1 tablespoon lemon juice
  • 2 cloves of garlic
  • ⅓ cup olive oil plus more as needed
  • Kosher salt
  • Black pepper, freshly cracked
For the Beans
  • 1 pound Blue Runner Premium Select Dried Navy Beans
  • 1-2 lemons, juiced and zested
  • 2 tablespoons shallots, sliced thin
  • Kosher salt
  • Black pepper, freshly cracked
For the Garlic Croutons
  • 1 loaf French bread, a few days old
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter, melted
  • 4 cloves of garlic, chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly cracked
  • 1 teaspoon Italian seasoning
For the Beans
  1. Add the beans to a large pot of salted boiling water. Simmer for 1.5 to 2 hours until the beans are tender.
For the Garlic Croutons
  1. Preheat the oven to 350° F.
  2. Cut the bread into small cubes.
  3. Transfer cubed bread to a parchment-lined baking sheet.
  4. Drizzle the French bread with the olive oil and butter and then sprinkle with garlic, salt, pepper and Italian seasoning.
  5. Using your hands, gently toss the croutons and make sure they are coated with all the oils, butters and seasonings.
  6. Bake for 15-20 minutes until they are golden brown. Remove from oven and let cool before serving.
For the Arugula Pesto
  1. In a blender, combine 2 packed cups of the arugula with the nuts, cheese, lemon juice and zest, garlic, salt and black pepper, to taste.
  2. Blend until well combined and then drizzle in the olive oil while running.
To Assemble
  1. Add the warm beans to a large bowl.
  2. Toss the beans with the pesto and adjust salt and pepper as needed. Toss the remaining arugula with lemon juice, olive oil and salt and pepper.
  3. Arrange the arugula on a large platter, spoon beans on top and sprinkle the shallots and croutons on top. Serve.


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.