Creamy Butter Bean Pesto

Serves: 4

Ingredients

• 1 cup butter beans soaked and rinsed well

• 2 cups fresh basil leaves (1 large bunch of basil)

• ½ cup rocket

• ½ cup grated parmesan

• ⅓ cup toasted pine nuts

• 3 garlic cloves

• Juice of ½ lemon

• ⅓–½ cup extra virgin olive oil

• 2–4 tbsp cold water (to loosen if needed)

• 1 tsp sea salt

• Freshly cracked black pepper

To Serve

• 400g of sourdough pasta, or your choice of pasta 

• Freshly grated Parmigiano Reggiano
  

Method

1. Toast the pine nuts in a dry pan for 2–3 minutes until lightly golden.

2. Add the butter beans, basil, rocket, parmesan, pine nuts, garlic, lemon juice, salt and pepper to a food processor or blender

3. Blend while slowly drizzling in the olive oil.

4. Add the water, one tablespoon at a time, until you reach your desired consistency.

5. Taste and adjust with extra salt, pepper or lemon juice if needed.

Ways to use

• Toss through hot pasta with a splash of reserved pasta water.

• Spread on sourdough or toast.

• Spoon over grilled chicken, salmon or steak.

• Stir through roasted vegetables.

• Add to grain bowls or salads.

• Use as a dip with crackers or fresh vegetables.

Storage

Store in an airtight jar in the fridge for up to 5 days. Pour a thin layer of olive oil over the top to help keep it vibrant green.