Pesto Broccoli Beans

Super simple
Super simple
Super simple
Super simple
0:15 m

Our pesto broccoli beans are perfect for those busy weeknights or when you need a quick working from home lunch! Made from just a handful of ingredients, this dish is super speedy and makes a great fridge Friday. Top it with some lemon zest and serve it with even more pesto for dipping. Check out the full recipe below.

Start cooking ➞




For the Pesto Beans

<item-todo-done>1 head of broccoli<item-todo-done><item-todo-done>1 325g jar of butter beans<item-todo-done><item-todo-done>100g plant-based pesto<item-todo-done><item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done>10 sundried tomatoes<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> salt and pepper<item-todo-done>

Before you start

Kettle boiled | Saucepan | Griddle pan | Wide frying pan | Microplane

For the broccoli

  • Cut the broccoli into florets and prepare a large bowl of ice and water
  • Bring a large pot of salted water to the boil. Once boiling, drop the broccoli florets into the water, simmer for 1 minute and immediately plunge into the ice bath to cool. Once cool, about 1 minute, transfer to kitchen towel, so that the broccoli drains

Whilst the broccoli drains, prepare the dish

  • Roughly chop the sun dried tomatoes
  • Warm the olive oil in the pan over medium heat. Add the beans and a couple of tablespoons of their liquid to the pan, followed by the pesto and nutritional yeast and stir to combine. Add the broccoli and sundried tomatoes and gently warm everything through

Dress and serve

  • Zest and juice the lemon and stir into the broccoli beans
  • Taste and season with salt pepper and tuck in!
//Sources //