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