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 sauté 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