Ingredients: Serves 2
1 small brown onion or banana shallot
2 stalks of celery
½ clove of garlic
a few sprigs of fresh rosemary
1 tin of organic butter beans
knob of butter, or cooking oil of your choice
salt & pepper
1 teaspoon of vegetable bouillon powder (or some flavoursome homemade veg stock)
3 generous handfuls of greens (spinach, kale, cavolo nero, or spring greens all work wonderfully)
a tiny splash of white wine (optional)
For the pesto:
2 handfuls of raw baby spinach
1 generous handful of wild garlic
1 small handful of almonds (walnuts and pine nuts are also delicious here)
juice of 1 lemon
salt & pepper
Finely dice the onion and the celery. Crush the garlic and chop the fresh rosemary. Heat the butter or oil in a pan. Add the diced onion and celery to soften. After a few minutes add the garlic and the rosemary…a generous amount of chopped fresh rosemary here is awesome! Continue to cook gently for another 5 minutes.
Drain and rinse the butterbeans. Add these to the pan. At this stage, I like to add the tiniest splash of white wine (optional). If you do, allow it to bubble off almost entirely before continuing. Add a teaspoon of bouillon powder and a little splash of boiling water.
Allow everything to simmer for approximately 5 minutes with the lid on; or perhaps with the lid off, if it’s looking liquidy rather then saucey in consistency!
Whizz the pesto ingredients together in any way you chose. I find a hand blender easiest here, but pestle and mortar, food processor etc. both are perfect.
We love this simple but delicious recipe! Add a salmon fillet for that extra bit of protein. A dreamy post run lunch or dinner.
Recipe from Joey @ http://www.josephinescooking.com/