Medieval monks in Tuscany created pesto using mortars because metal knives oxidized basil—peas work the same way.
Fresh Pea and Mint Pesto Beans
Dive into a vibrant bowl of Fresh Pea and Mint Pesto Beans, where sweet green peas and fragrant mint come together to create a refreshing twist on your usual bean dish! Tossed in a luscious homemade pesto and complemented by succulent roasted tomatoes, this dish is a delightful burst of flavor that's perfect for any occasion. Get ready to impress your taste buds and elevate your meal with this easy, colorful recipe!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 45g fresh basil leaves (1.59 oz)
- 200g cherry tomatoes (7.06 oz)
- 4 garlic cloves, minced
- 3 tbsp lemon juice (45 ml)
- 45g fresh mint leaves (1.59 oz)
- 200g frozen peas, thawed and blanched (7.06 oz)
- 4 finely chopped spring onions
🫙Pantry Staples(1)
- 2 tbsp nutritional yeast (30 ml)
🧂Spices & Seasonings(1)
- 1 ½ tsp sea salt (7.5 ml)
📦Other(4)
- 3 x 400g cans cooked butterbeans (84 tbsp)
- 45g cashews (1.59 oz)
- 30g pine nuts (1.06 oz)
- Toasted seeds, to serve (optional)optional
👨🍳 Instructions
- 1
Preheat the oven to 160°C.
- 2
Soak the nuts in boiling water and set aside.
- 3
Pop the cherry tomatoes into a baking dish and coat with olive oil, salt, and pepper. Roast until the beans are ready.
- 4
Meanwhile, sauté the white parts of the spring onion in olive oil and a pinch of salt on a medium heat for 3-4 mins. Add the garlic and fry 1-2 mins longer, until the raw aroma has subsided. Don’t let it burn, otherwise it’ll taste bitter.
- 5
Add butterbeans with half their liquid from each can if organic, or add some water mixed with 1/2 tsp stock powder or 1/2 a crumbled stock cube to replace if you’re draining your beans. Simmer on low heat for 5 mins, season to taste.
- 6
For the creamy pea and mint sauce, blend the peas, mint and basil leaves, lemon juice, nutritional yeast, soaked nuts/seeds (drain first), 1 tbsp olive oil, a pinch of sea salt, and a splash of water. Season to taste.
- 7
Add the sauce to the pan with the beans, turn the heat off and combine well, then finish with the blistered tomatoes, green parts of the spring onion, seeds, & cream. Serve into bowls, with sourdough toast, if you like.
💡 Pro Tips
- ✓Soak nuts in 180°F water for 10-15 minutes to soften their cell walls, making them blend 3x smoother and creating a creamier pesto base without grittiness.technique180°F, 10-15 minutes
- ✓Roast cherry tomatoes at 160°C for exactly 25-30 minutes until they just start blistering - this concentrates sugars through caramelization while maintaining structural integrity.timing25-30 minutes at 160°C
- ✓Reserve 50% of the bean liquid (aquafaba) as it contains dissolved starches and proteins that act as natural emulsifiers, binding the pesto to beans better than plain water.ingredient50% bean liquid retention
- ✓Blend pesto ingredients in 30-second pulses rather than continuous blending to prevent heat buildup above 85°F, which breaks down chlorophyll and turns herbs brown.equipment30-second pulses, <85°F
- ✓Add cream off-heat after combining sauce and beans because temperatures above 140°F cause dairy proteins to coagulate and create an undesirable grainy texture.timingBelow 140°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Medieval monks in Tuscany created pesto using mortars because metal knives oxidized basil—peas work the same way.
Fresh Pea and Mint Pesto Beans
Dive into a vibrant bowl of Fresh Pea and Mint Pesto Beans, where sweet green peas and fragrant mint come together to create a refreshing twist on your usual bean dish! Tossed in a luscious homemade pesto and complemented by succulent roasted tomatoes, this dish is a delightful burst of flavor that's perfect for any occasion. Get ready to impress your taste buds and elevate your meal with this easy, colorful recipe!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 45g fresh basil leaves (1.59 oz)
- 200g cherry tomatoes (7.06 oz)
- 4 garlic cloves, minced
- 3 tbsp lemon juice (45 ml)
- 45g fresh mint leaves (1.59 oz)
- 200g frozen peas, thawed and blanched (7.06 oz)
- 4 finely chopped spring onions
🫙Pantry Staples(1)
- 2 tbsp nutritional yeast (30 ml)
🧂Spices & Seasonings(1)
- 1 ½ tsp sea salt (7.5 ml)
📦Other(4)
- 3 x 400g cans cooked butterbeans (84 tbsp)
- 45g cashews (1.59 oz)
- 30g pine nuts (1.06 oz)
- Toasted seeds, to serve (optional)optional
👨🍳 Instructions
- 1
Preheat the oven to 160°C.
- 2
Soak the nuts in boiling water and set aside.
- 3
Pop the cherry tomatoes into a baking dish and coat with olive oil, salt, and pepper. Roast until the beans are ready.
- 4
Meanwhile, sauté the white parts of the spring onion in olive oil and a pinch of salt on a medium heat for 3-4 mins. Add the garlic and fry 1-2 mins longer, until the raw aroma has subsided. Don’t let it burn, otherwise it’ll taste bitter.
- 5
Add butterbeans with half their liquid from each can if organic, or add some water mixed with 1/2 tsp stock powder or 1/2 a crumbled stock cube to replace if you’re draining your beans. Simmer on low heat for 5 mins, season to taste.
- 6
For the creamy pea and mint sauce, blend the peas, mint and basil leaves, lemon juice, nutritional yeast, soaked nuts/seeds (drain first), 1 tbsp olive oil, a pinch of sea salt, and a splash of water. Season to taste.
- 7
Add the sauce to the pan with the beans, turn the heat off and combine well, then finish with the blistered tomatoes, green parts of the spring onion, seeds, & cream. Serve into bowls, with sourdough toast, if you like.
💡 Pro Tips
- ✓Soak nuts in 180°F water for 10-15 minutes to soften their cell walls, making them blend 3x smoother and creating a creamier pesto base without grittiness.technique180°F, 10-15 minutes
- ✓Roast cherry tomatoes at 160°C for exactly 25-30 minutes until they just start blistering - this concentrates sugars through caramelization while maintaining structural integrity.timing25-30 minutes at 160°C
- ✓Reserve 50% of the bean liquid (aquafaba) as it contains dissolved starches and proteins that act as natural emulsifiers, binding the pesto to beans better than plain water.ingredient50% bean liquid retention
- ✓Blend pesto ingredients in 30-second pulses rather than continuous blending to prevent heat buildup above 85°F, which breaks down chlorophyll and turns herbs brown.equipment30-second pulses, <85°F
- ✓Add cream off-heat after combining sauce and beans because temperatures above 140°F cause dairy proteins to coagulate and create an undesirable grainy texture.timingBelow 140°F