(VE) Pesto Butter Bean Salad

Serves 2


For pesto –

½ cup pine nuts

2 big handfuls fresh parsley

5 tablespoons olive oil

1 clove garlic

1 lemon

Salt and pepper


For salad –

Handful of pumpkin seeds

1 x 400g butter beans

1 bag rocket

Pomegranate seeds

Olive oil

1 lemon



Start by making pesto, peel garlic and put all ingredients into a food processor, blend until smooth. Leave to one side.


Drain and rinse beans and place in frying pan with pesto and sauté for 2-3 minutes until warm, squeeze lemon over mixture. Put rocket, pumpkin seeds and pomegranate on a plate drizzle with olive oil and add bean and pesto mix on top and serve.