Directions
- 1Dice the onion.
- 2In a blender, combine basil, spinach, hemp seeds, nutritional yeast, lemon juice, tahini, tofu, capers, and water. Blend until smooth.
- 3In a cast iron skillet, sauté the diced onion until softened.
- 4Add drained butter beans to the skillet and cook until heated through.
- 5Pour the blended pesto over the beans and onions. Mix well to combine.
- 6Stir in fresh spinach and cherry tomatoes.
- 7Serve warm with pita bread.
Ingredients
- 0.5 cup yellow onion
- 2 cups fresh basil
- 4 cups baby spinach
- 0.25 cup hemp seeds
- 0.33 cup nutritional yeast
- 1 lemon
- 1 tbsp tahini
- 8 oz extra firm tofu
- 2 tbsp capers
- 0.25 cup water
- 0 salt
- 0 pepper
- 2 14 oz cans butter beans
- 12 oz cherry tomatoes
Equipment
blenderknifecast iron skillet
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