Warm Pesto Butter Beans
Warm Pesto Butter Beans



  • For the Pesto
  • 50g pine nuts
  • 25g basil leaves
  • 3 tbsp olive oil
  • 1 lemon, juice only
  • 1 garlic clove, peeled
  • For the Bean Salad
  • 400g tin of butter beans, drained
  • 100g spinach leaves
  • 1 lemon, juice only
  • Handful of pumpkin or sunflower seeds
  • 30g pomegranate seeds
  • Olive oil
  • Make the pesto by chucking all of the ingredients in a food processor, and blending until smooth. Set aside. Lightly fry the beans with the oil in a pan with the pesto and spinach, and cook for 3 mins until warmed and wilted. Squeeze the lemon for the salad over the beans, and season with some black pepper. Tip into a bowl, and scatter with the seeds and pomegranate.
15 mins
1 serving

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