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Butter bean & aubergine pesto on toast
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11⁄2 tbsp olive oil
1 garlic clove, sliced
400g can butter beans, drained and rinsed
3 tbsp Belazu Aubergine & Parmesan Pesto
2 tbsp single cream
1 tsp lemon juice
175g pack Waitrose Smoky Chargrilled Artichokes in a Herb Dressing, roughly chopped
4 small slices sourdough
10 mint leaves, finely shredded
1.Preheat the grill to high. Heat 1 tbsp oil in a large non-stick frying pan over a medium-high heat. Add the garlic and cook for 1 minute, then add the butter beans and a pinch of salt.
2. Fry for another minute then stir in the aubergine pesto, cream and 4-5 tbsp water so the beans are nicely coated in a sauce. Stir in the lemon juice and artichokes, season and set aside off the heat.
3. Brush the sourdough with the remaining 1⁄2 tbsp oil and place under the grill for 1 minute or until lightly toasted.
Top with the butter bean and aubergine pesto, scatter with the mint leaves and serve immediately.
If you prefer, you could swap the artichokes for Cooks’ Ingredients Chargrilled Peppers.
And to drink...
Waitrose Blueprint Touraine Sauvignon Blanc,Loire Valley, France, is a refreshing white bursting with vibrant gooseberry, quince and floral notes.
Typical values per serving:
This recipe was first published in Fri Jan 01 09:07:00 GMT 2021.
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