for 2 person

Pesto

1 bunch	basil, leaves torn off
1	garlic clove, cut in half
1	organic lemon, a little grated zest and 1 tbsp of juice
1 tbsp	water
1 tbsp	olive oil
¼ tsp	salt
a little	pepper

Chipolatas

½ tbsp	olive oil
150 g	chipolatas

Beans

1 tbsp	olive oil
1	onion, finely chopped
1 tin	white beans (approx. 400 g), rinsed, drained
50 g	Parmesan, shaved into thin strips using a peeler
2 sprig	basil, leaves torn off

How it's done

Pesto

Place the basil in a measuring cup along with all the other ingredients up to and including the pepper, puree.

Chipolatas

Heat the oil in a non-stick frying pan. Reduce the heat, fry the chipolatas for approx. 4 mins. on each side.

Beans

Heat the oil in a pan. Add the onion, sauté for approx. 2 mins. Add the beans and cook briefly. Add the pesto, heat through, and serve on plates. Top with chipolatas, parmesan, and basil.

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