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Pesto Bean Salad Mini Cups: Elegant, Light & Surprisingly Simple
These Pesto Bean Salad Mini Cups tick every box — fresh, flavorful, healthy, and best of all, guilt-free (yes, even after you’ve had twenty). Whether you’re planning a casual picnic or an elevated high tea at home, these little canapés bring just the right balance of elegance and ease. Fancy, but never fussy.
If you’ve been following along while I build this recipe collection, you’ll know two things about me: I’m a little obsessed with my herb garden, and I find ways to use my pasta maker in just about everything — thank you, Dakota (best birthday gift ever).
What I haven’t shared as openly is that I’ve been navigating a season of job searching, which means stretching every dollar while still cooking meals that feel nourishing and special. These mini salad cups are budget-friendly, made mostly from pantry staples and backyard herbs — but they never look or taste “cheap.”
Short on time? Skip the cracker cups and use the pesto bean salad as a vibrant side dish — that’s exactly what I did for dinner last night.
I hope these mini cups bring you the same kind of joy they’ve brought me: a little comfort, a little creativity, and a whole lot of flavor.
Pesto Bean Salad Mini Cups Recipe
Equipment
- 1 pasta maker rolling pin can work too
- 1 mini muffin tray
- 1 brush
- 1 Handheld immersion blender
Ingredients
- 1 cup all purpose flour
- 1/4 tsp salt
- 1 tbsp black sesame seeds
- 1/2 tbsp finely chopped chives
- 1/2 cup warm water
- 15.5 oz cannellini beans 1 can/tin
- 1/4 cup fresh basil leaves
- 1/4 cup fresh arugula leaves
- 2 tbsp extra virgin olive oil
- 2 tbsp pine nuts
- 2 sprigs dill for garnish
- 1 handful fresh oregano flowers for garnish. Lavender flowers work well too
Instructions
Make the Cracker Cups
- In a large bowl, combine the flour, 1/8 teaspoon of salt, sesame seeds, chopped chives, and warm water. Mix until a smooth, pillowy dough forms. If the dough is too sticky, add a bit more flour.
- Using a pasta maker, roll out the dough to setting 6 — thin enough to crisp up, but still sturdy enough to hold shape.
- Cut the dough into 6 cm circles using a round cookie cutter.
- Lightly brush each circle with olive oil, then gently press them into a mini muffin tray to form cup shapes.
- Bake at 400°F (200°C) for about 22 minutes, rotating the tray halfway through. The cups should come out golden brown and crispy.
Make the Pesto Bean Salad
- In a mixing bowl, combine the fresh basil, arugula, pine nuts, the remaining salt, and the rest of the olive oil. Use an immersion blender to blend into a pesto — feel free to leave it slightly grainy for texture.
- Rinse and thoroughly dry the cannellini beans, then gently fold them into the pesto until well coated.
Assemble
- Spoon a small, uniform scoop of the pesto bean salad into each cracker cup.
- Garnish with a sprig of dill and a few oregano flowers for a beautiful, fragrant finish.
- Serve immediately and enjoy!
If this recipe made your day a little more delicious, follow along at Nicole Cathrine for more snack, picnic, and everyday food inspiration you’ll actually crave.
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