2 cups tightly packed basil leaves (or 2 store bought packages)
1/2 CUP olive oil
1/4 CUP pine nuts
2 TBSP Spice by Rachel Sweet BUTTERY AUTUMN MIX
1/3 CUP pre-grated parmesan cheese
3 TBSP butter
1 can white beans (cannellini, navy, great northern)
small red onion
4 Roma (plum) tomatoes
Put the 3 tablespoons butter into a large bowl and set aside. Let the butter sit out to soften while you prepare the rest of the ingredients.
Wash the basil in a colander and remove all the leaves. Put the leaves in a blender and discard the stems. Add the 2 tablespoons BUTTERY AUTUMN MIX, the olive oil, and the pine nuts and put the cover on the blender. Blend until creamy. Scoop out the basil mixture into the large bowl with the butter and sprinkle the grated cheese on top. Use a spoon to mix until everything is well incorporated.
Peel and rinse the onion. Chop small and set aside. Rinse the tomatoes and dice. Set aside. Wash the beans in the colander and set aside. Heat a tablespoon of oil in a large frying pan and add the red onion. Cook for 5 minutes, then add the chopped tomatoes and beans. Cook for 3 more minutes until the beans are heated through. Then shut off the heat and scoop out the bean mixture and add to the bowl with the prepared pesto. Stir to coat the salad in the pesto sauce. Serve hot or chilled.