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