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To Make the LEMONY WHITE BEANS:
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In a medium sized bowl, combine lemon zest, lemon juice, olive oil, rosemary, red pepper flakes, salt and pepper.
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Add white beans, onions and pecorino and coat with the lemony marinade.
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Marinade at least 2 hours before using.
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Store in a glass container in the refrigeratort.
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To Make the CHIMICHURRI SAUCE:
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Place 4 cloves of garlic in the bowl of a food processor and pulse until minced.
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Add the parsley, cilantro and basil to the food processor and process until herbs form a paste.
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Add rice wine vinegar, salt, pepper, and Tabasco sauce and pulse to combine.
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Slowly add 1/2 cup of extra-virgin olive oil to food processor with motor running to form the sauce.
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If sauce is too thick, slowly add olive oil tablespoon by tablespoon until desired consistency.
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Transfer sauce to a glass jar to store.
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Keep in the refrigerator until needed.
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To make the CHMICHURRI PANZANELLA SALAD WITH WHITE BEANS:
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Preheat oven to 250ºF.
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Tear sourdough into bite sized pieces and spread on a baking sheet.
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Bake sourdough pieces for 15-20 minutes until crusty (but not hard).
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In a bowl, layer spinach/arugula mix, tomatoes, red onions, lemony white beans and goat cheese.
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Dress with Chimichurri Sauce.