Day 26 Polenta with Beans and Pesto

Polenta with Beans and Pesto

Beans
3 Small Carrots, chopped
1 Sweet Onion, chopped
1/2 Cup Mushrooms
Salt and Pepper to taste
1/4 Turmeric
1/3 Cup Vegetable Broth

Onions and carrots ready to cook

Place broth in skillet.  Add carrots and onion.  Cook until soft.  Add mushrooms and beans.  Cook on medium until all ingredients are hot.  Add the spices.  Cover and cook on low until the broth is absorbed.

Beans and veggies ready to serve

Pesto
3 Cups Basil
1 Cup Arugula
1/4 Cup Walnuts
1/4 Nutritional Yeast
3 Garlic Cloves
Juice of 1 Lemon
Salt and Pepper to taste
1/2 Cup Walnut Oil

Add all ingredients to the foods processor.  Pulse a few times.  With the motor running, stream the oil into the processor.  Mix until all ingredients are well incorporated.

To serve, cut a slice of warm polenta in half.  Top with the bean mixture, then with the pesto.  Refrigerate any left over pesto.

Pesto ready to process

Pesto ready to serve

Goes well 2013 Pouilly Fuisse

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