Butter Bean Salad



Yield: 2 servings

Pesto Ingredients
  • 1/2 cup pine nuts
  • 2 big handfuls of fresh basil leaves
  • 5 Tbsps olive oil
  • 2 cloves garlic
  • 1 lemon
  • Salt and pepper
Salad Ingredients
  • Handful of pumpkin seeds
  • 2 cans butter beans
  • 1 bag arugula and/or baby spinach
  • 2 handfuls of pomegranates 
  • Olive oil
  • 2nd lemon
Start by making the pesto. Peel garlic and then add garlic and all pesto ingredients into a food processor and blend until smooth. Set aside.


Drain and rinse the beans and then place in frying pan with the pesto and saut� until warm, two - three minutes.While they cook, squeeze the 2nd lemon over the beans and add more black pepper.

Add arugula and/or spinach, pumpkin seeds and pomegranates to your plate, drizzle with olive oil and then add the beans on top.

~deliciouslyella.com


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