Butter Bean and Spinach Pesto Salad Recipe

Ingredients

For the pesto

• 1 handful cashew nuts
• ½ small bunch basil
• 2 handfuls spinach
• 1 tsp. rapeseed oil
• 1 tbsp. water
• 1 pinch sea salt
• 1 pinch cracked black pepper

For the salad

• 200g butterbeans, drained
• 2 handfuls spinach, roughly chopped
• 5 radishes, cut into quarters

Method

1. To make the pesto, place all the ingredients in a small food processor and blitz to create a coarse texture. You can make a larger batch of the pesto by simply multiplying the ingredients; the pesto will keep in the fridge for up to 5 days.
2. Tip the butterbeans into a large mixing bowl, add in the pesto and combine so that the beans are totally covered. Now add in the spinach and radishes and combine. 

Recipe source