Creamy mint and broccoli pesto with butterbeans
Butterbeans tossed in a creamy broccoli and mint pesto sauce, topped with some pomegranate seeds and some fresh naan or bread- a simple yet flavorful meal that is ready in 20 minutes! And if beans aren't your thing, you can just cook some pasta!
Servings 1 serving
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!