Pea pesto butter beans

Becca

beccasvganfood

PEA PESTO BUTTER BEANS

Serves

4

Cook

55 mins

Prep

10 mins

Difficulty

easy

This is a nut-free pesto with sunflower seeds instead of the traditional pine nuts. It’s also super high in protein from the addition of silken tofu and peas in the pesto, along with the beans. Oh, and it’s ridiculously tasty.

lunchdinneramerican

Ingredients

2 garlic cloves minced

1 lemon zest juice

100ml vegetable stock

2 x 400g tins of butter beans not drained

20g fresh mint stalks removed

1 tbsp olive oil

sunflower seeds

basil leaves

1 onion finely chopped

pinch of salt pepper

toasted sourdough

300g silken tofu

40g sunflower seeds

200g frozen peas

3 tbsp nutritional yeast

100g spinach

30g fresh basil

1 garlic clove

Instructions

Step 1

Cook the peas in boiling water for 2 minutes, then drain. add them to a food processor with the rest of the ingredients for the pesto. then blitz until smooth.

Step 2

Heat the oil in a pan over a medium heat. sauté the onion for 5 minutes, then add the garlic and cook for a further 2 minutes.

Step 3

Pour in the butter beans (with the juices) and the pesto from the food processor. stir everything together and simmer for 30-40 minutes, until thickened.

Step 4

Sprinkle over some extra sunflowers seeds and basil leaves on top. then serve with some toasted sourdough. enjoy!