As winter takes hold, this is a super delicious winter warmer – Fresh Pea & Mint Pesto with Butter Beans & Roasted Tomatoes. And, as far as I can tell, it’s vegetarian and suitable vegans if the Greek yogurt is omitted and maybe an alternative used – although I do stand to be corrected on the vegan front.

what you need :

• Cherry Tomatoes
• Butter Beans (2 cans)
• Frozen Peas (about 300g)
• Fresh Mint
• Fresh Basil
• Garlic
• Spring Onions
• Cashew Nuts & Pine Nuts
• Lemon Juice
• Olive Oil
• Seasoning : Chilli Flakes, Salt & Pepper

what you need to do :

• Roast tomatoes with olive oil, chilli flakes, salt & pepper
• Soak the nuts in boiling water and leave until ready to add to blender
• Sauté the white of the spring onions with the garlic for 3-4 minutes
• Strain, rinse & add the butter beans and a smallish quantity of water and then crumble in a veggie stock cube
• While this is simmering, add the peas, mint, basil, nuts (strain water before adding), lemon juice, 2-3 tbsp of olive oil, a splash of water and salt & pepper to a blender & whizz. Add more water if consistency is too thick.
• Add to butter beans and simmer for about 15 mins
• To serve, scatter the chopped green parts of spring onions (tiny pieces so texture isn’t too rough – our slices could have been smaller), roasted tomatoes and seeds of your choice – we used nigella seeds & these gave it a bit of an oniony kick
• A dollop of Greek yoghurt & pitta bread, to mop it up, finished this off

It sounds a bit faffy but it’s honestly not – just do it in three parts : tomatoes, then butter beans, then minty pea pesto. It is absolutely delicious! The minty pesto is also a fantastic base sauce and I’m thinking next time, served over charred chicken breast or salmon. Seriously make this if you like fresh & healthy & tasty. It’s a winner.