Serves 1
Directions
- 1Place roasted red peppers into a blender cup.
- 2Add almonds, olive oil, and smoked paprika to the blender cup.
- 3Blend the ingredients until smooth to create the romesco sauce.
- 4Drizzle olive oil on broccoli florets placed on a baking tray.
- 5Season the broccoli with salt and pepper and toss to coat.
- 6Heat olive oil in a pot.
- 7Add butterbeans to the pot.
- 8Pour the romesco sauce over the butterbeans.
- 9Stir the butterbeans and romesco sauce until combined and creamy.
- 10Add a drizzle of olive oil to the butterbeans.
- 11Finely chop mint and parsley.
- 12Squeeze lemon juice into the chopped herbs to make a pesto.
- 13Add the roasted broccoli to the creamy romesco butterbeans.
- 14Spoon the mint pesto over the dish.
- 15Garnish with toasted almonds.
- 16Serve the creamy romesco butterbeans with burnt lemon broccoli and mint pesto.
Ingredients
- roasted red peppers
- almonds
- sherry vinegar
- olive oil
- smoked paprika
- butterbeans
- lemon
- broccoli
- mint
- parsley
- salt
- pepper
Equipment
blenderbaking traypotknifecutting boardbowl
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