2 servings

Ingredients

Basil Pesto 

• ½ cup of pine nuts
• 2 big handfuls of fresh basil leaves
• 5 tbsp of olive oil
• 2 cloves of garlic
• 1 lemon
• Salt and pepper

For the salad

• A handful of pumpkin seeds
• 2 400g tins of butter beans
• 1 bag of arugula
• 2 handfuls of pomegranate seeds (60g)
• Olive oil
• 1 lemon

Directions

1. Start by making the pesto. Simply peel the garlic and then put all the required ingredients into a food processor and blend until smooth, then leave to one side.
2. Drain and rinse the beans and then place them in a frying pan with the pesto and sauté the two together for two-three minutes until warm. While they cook squeeze the lemon for the salad over the beans and add more black pepper.
3. Plate the pesto beans then add arugula, pumpkin seeds and pomegranates to your plates, drizzle them with olive oil and enjoy!