sundried tomato pesto & butterbean salad
packed with
Butter beans are a great source of fibre, protein and potassium. This keeps well in the fridge, just bring it to room temperature before serving.
makes 4 side servings
- 2 tbsp of nuts (I used pine; flaked almonds or pecans also go nicely) + an additional sprinkling for serving
- 2 tins of butter beans
- 100g sundried tomatoes
- 1 clove of garlic
- extra virgin olive oil
- sea salt & black pepper
make and do
- - toast the nuts in a dry pan until golden brown (watch carefully!). set to the side and allow to cool for a few minutes
- - drain the butter beans in a colander and rinse with cold water
- - add the sundried tomatoes, nuts and garlic to a blender and pulse until combined to a paste, add a drizzle of the oil to thin out the paste if necessary. this could also be done by hand with a pestle & mortar with a little patience.
- - add the paste to the beans in a bowl and stir through
- - fry off on a dry pan (low heat) to gently warm through the butter beans (you’re not cooking the beans as such but adding some heat brings out the garlic flavour)
- - season with salt and pepper & dig in
- - this can be eaten warm or cold, I served mine with rocket, basil, a drizzle of oil olive and avocado, it was delicious!
with a twist
- - hold back some of the tomatoes from the paste and add them at the final step adding some extra texture to the salad
