I guess it’s official, I’m obsessed with pesto! Here is my recent delicious discovery – Creamy butter beans and courgette in spinach basil pesto! It’s fresh, comforting, zesty and so easy to make! Serve it on a toast or with pita bread. It’s a quick and super satisfying plant-based lunch.
🍽 Serves 3-4 🕘 30-35 minutes Difficulty: Beginner
Ingredients:
1 Tbsp of vegan butter, I used Nuttelex.
2 medium courgette/zucchini, chopped
3 garlic cloves, minced
2 cans of butter beans, drained and rinsed
Pesto:
2 cups of chopped spinach/baby spinach
1 cup of basil
½ cup of cashews, soaked for a creamy texture, or dry for chunky texture.
½ cup of water
2 Tbsp of lemon juice
2 Tbsp extra-virgin olive oil
Instructions:
Prepare the ingredients: If you prefer your sauce to be extra creamy, soak the cashews in hot water for a minimum of 15 minutes. Chop the courgette/zucchini and mince the garlic. Drain and rinse the butter beans/ pre-cook them if using dry beans.
In a large pot, melt the butter over medium heat. Add chopped courgette/zucchini, and garlic. Sauté for 5 minutes. Add salt, pepper, and butter beans. Sauté for 5 more minutes.
In the meantime, prepare the pesto. In a food processor/blender place spinach, basil, cashews, lemon juice, extra-virgin olive oil, water, and a big pinch of salt. Blend until you reach the desired texture.
Transfer the pesto onto the pan containing sauteed vegetables. Mix well, and simmer for 2-3 minutes.
Serve immediately, topped with fresh basil.
Enjoy!