Pesto beans on toast
Ingredients
- 1 can cannellini beans
- Sourdough
- Vegan butter
- Chilli oil
- 1 ½ cups frozen peas
- 1 large handful spinach
- 1 bunch basil
- 1 tbsp olive oil
- 1 clove garlic
- 3 tbsp nooch
- 2 tbsp cashew nuts
- Juice of a lemon
- Salt
- Pepper
Steps
- Soak cashews in hot water for 15 minutes.
- Blitz ingredients from peas to pepper, use a splash of water to loosen slightly if needed.
- Mix together your pesto with your cannellini beans in a bowl. Season to taste.
- Add beans and pesto to a pan on medium heat. Cook until heated through.
- Toast and butter the sourdough. Pile the beans on top and drizzle with chilli oil.