Deliciously Ella’s Warming Pesto Butter Beans
Serves 1
A favourite recipe from my blog, which I hope you’ll love. it’s incredibly simple but very addictive the first time I made this I cooked it four or five times in the next two weeks! There’s just something about the mix of soft, buttery beans smothered in home-made pesto with sauted spinach, crunchy pumpkin seeds and sweet, juicy pomegranates that I can’t get enough of.
Ingredients
For the pesto
- 1 garlic clove
- 50g pine nuts
- big handful of fresh basil leaves (25g)
- 3 tablespoons olive oil
- juice of 1 lemon
- salt and pepper
For the salad
- 400g can of butter beans, drained and rinsed
- 100g spinach
- olive oil
- juice of 1 lemon
- handful of pumpkin seeds
- sprinkling of pomegranate seeds (30g)
Instructions
- Start by making the pesto. Simply peel the garlic and then put all the ingredients into a food processor and blend until smooth. Set aside.
- Place the beans in a frying pan with the spinach and pesto and sauté everything in a splash of olive oil for 2─3 minutes until the spinach has wilted and everything is warm.
- While they cook, squeeze the lemon for the salad over the beans and add more black pepper.
- Place the pesto beans and spinach into a bowl and sprinkle the pumpkin and pomegranate seeds over the top.
Tweak It – In hot weather, swap the wilted spinach for fresh rocket and serve this as a cold salad.
Recipe extracted from Deliciously Ella Every Day by Ella Woodward, published by Yellow Kite. © Ella Woodward 2016. Photography Clare Winfield.