- 2 cups fresh basil leaves
- 1 cup fresh arugula leaves
- 1/2 cup lightly toasted hazelnuts skins removed
- 2 cloves garlic
- 2 TBS nutritional yeast
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
- Juice of 1/2 lemon
- 1/2 cup extra virgin olive oil
- 2 cans or jars of butter beans
- 1 small head of broccoli washed
- 1 pinch of fresh ground pepper
- 1 tsp extra virgin olive oil
Place the basil, arugula, hazelnuts, garlic, nutritional yeast, salt, pepper, and lemon juice in a food processor. With the motor running, drizzle in 1/2 cup of the olive oil until you have a coarse, yet mostly smooth paste. Scrape down the sides of the processor if needed.
Check the seasoning and add more salt and pepper if needed. Set the pesto aside.
Place the beans in a colander and rinse them under cool water. Allow them to drain.
Cut the broccoli into bite-size chunks. Blanch the broccoli in boiling water for up to 3 minutes or until just al dente yet still bright green. Drain the broccoli and rinse it under very cold water to stop the cooking.
In a large sauté pan over medium-high heat, add the remaining teaspoon of olive oil. Place the beans in the pan and cook until just warmed through. Add the broccoli and heat everything up again for about 1 minute or so.
Turn the heat down to low. Stir in enough pesto sauce to evenly coat the beans and broccoli. Allow the beans and broccoli to mellow on the stove for 2 to 4 minutes, stirring occasionally.
Serve the beans and broccoli while warm. This is nice with a fresh cucumber and tomato salad salad.
Calories: 557kcal | Carbohydrates: 41g | Protein: 19g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Sodium: 346mg | Potassium: 1353mg | Fiber: 15g | Sugar: 7g | Vitamin A: 1702IU | Vitamin C: 140mg | Calcium: 142mg | Iron: 6mg