A meal could not be simpler: roast some veggies and nuts for a bit, then blend up with some spices and lemon juice until smooth. Mix the sauce with drained, tinned butter beans and you have yourself a 20-minute, delicious meal. Sounds good? Because this is exactly what this creamy broccoliand mint pesto with butterbeans is.
I am a big fan of pesto. There are so many delicious ways to use it: simply mixed with pasta or gnocchi, as part of a lunch bowl, drizzled on top of hummus, the list goes on. And there are also so many good flavors, whether you search Pinterest for inspiration or stroll through the supermarket isle: truffle pesto, artichoke pesto, pesto made from carrot tops (how amazing is that?), beet pesto, …endless combinations.
If I had to choose, I think I could not decide which one of the “basic” pestos I prefer: Genovese or rosso. But I think I am slightly more drawn to the green variety. There are two swaps I love in particular: toasted pumpkin seeds instead of the traditional way, pine nuts. Not only do pumpkin seeds taste absolutely delicious, but they are also a local produce and did not have to travel too far. And exchanging some of the basil for mint! This adds a refreshing, even more summery twist to the flavor.
So, long story short, I turned one of my absolute favorite things into a creamy sauce that also packs in some additional veggies: broccoli. My stomach and broccoli (basically most cruciferous veg)- unfortunately they are not always the best friends. However I find it makes my digestion the least to not upset at all if I blend it!
What if you do not like beans?
Then swap it for pasta! Your meal, your preferrences. The broccoli and mint pesto tastes just as good with spaghetti or fussili (or whatever type you prefer) instead of legumes. You could also use it as dip for crackers or on some bread. Either way, I hope you will enjoy this pesto sauce as much as I do!
ALL THE BEST
Creamy mint and broccoli pesto with butterbeans
Ingredients
- 1/4 head (about 100g) broccoli, cut into florets
- 2 garlic cloves
- handful pumpkin seeds
- handful fresh mint
- handful fresh basil
- 1/4 Cup plantmilk
- 1/4 Cup water more as needed
- 1-2 Tbsp lemon juice
- 1 Tsp nutritional yeast
- 1 Tsp extra virgin olive oil optional
- salt to taste
Instructions
- Preheat theoven to 200C. Either line a baking tray with some parchment paper or use a small casserole. Add the pumpkin seeds, garlic cloves and broccoli and roast for about 15 minutes until the seeds are golden and the broccoli florets lightly browned and tender. Let cool for a bit and peel the garlic cloves.
- Add the remaining ingredients (mint, basil, lemon juice, nutritional yeast and milk and olive oil if you use it) to a high speed blender alongside the roasted broccoli, pumpkin seeds and garlic. Blend until creamy. Add water slowly throughout the process as needed.
- Mix the sauce either in a pot with the drained beans and warm for a few minutes or enjoy immediately. Garnish with some pomegranate seeds and chili flakes if you want. I love to serve the pesto beans on a bed of arugula with some naan or bread! Enjoy!
