Garlicky Broccoli Beans

October 19, 2020
Serves: 2 Cooks In: 20 minutes
  1. Make the pesto by adding all the ingredients together in a blender and blend until smooth. You may need to add water to reach desired consistency.
  2. Blanch the broccoli by placing it in boiling water for 2-3 minutes, then place in cold water, drain and set to one side.
  3. Place a large pan on a medium heat and add in some extra virgin olive oil. Add the broccoli, courgette, cannellini beans, cherry tomatoes and garlic. Let this cook for around 5-8 minutes.
  4. Place this all in a large bowl and stir in the yoghurt, lemon zest, pepper and salt and pepper to taste.


  • 1 head of broccoli, cut into bite sized pieces
  • 2 large garlic cloves, crushed
  • Extra virgin olive oil
  • 1 x can cannellini beans
  • 12 cherry tomatoes
  • 1 small courgette, finely sliced
  • 2 tbsp plain yoghurt (I use plain coconut yoghurt)
  • Zest of ½ a lemon
  • Salt and pepper


  • 40g almonds (or sunflower seeds for a nut free alternative)
  • 2 garlic cloves
  • Handful of fresh basil
  • Juice of half a lemon
  • 4 tbsp extra virgin olive oil
  • 4 tbsp water
  • 1 tsp nutritional yeast
  • 1 tsp chilli flakes
  • Salt and pepper, to taste