Pesto and Broccoli Bold Beans Vegan Recipe with a Chilli Crunch

Did you over-do it on the Christmas roasties? (us too!). Well here’s something fresh + punchy to give you that health of boost + beans we’re all craving. A vegan recipe that is easy to make and that we promise you will love!


3-4 as a side or toast topper

Cook Time

15 minutes


Bold Bean Co


  • 30 g fresh basil
  • 70 g pine nuts, toasted
  • 2 garlic cloves
  • 25 g parmesan or veggie alternative, grated 
  • 4 tbsp olive oil (we recommend using Onsuri)
  • The juice of 1 lemon
  • 1 x 700g jar of Bold Bean Co Queen Butter Beans (or 2 x 400g tins)
  • 100 g cooked broccoli
  • 2 tsp chilli flakes (or our favourite Kimchi Seasoning flakes)
  • 2 tbsp mixed seeds, such as sunflower and pumpkin


  1. Add all of the pesto ingredients to a blender and blitz until smooth. If it’s looking a little thick, add more olive oil until you reach your desired consistency.
  2. Add the beans to a pan with a few tablespoons of their bean stock over a medium heat. Add the pesto to the beans followed by the broccoli and stir to combine. Gently warm through for a couple of minutes.
  3. Toast the seeds in a dry pan for 1-2 minutes until golden, toss in the chilli flakes at the last minute.
  4. Serve the pesto beans as they are or onto toast. Top with the chilli seeds and a squeeze of lemon, if you like it zesty.

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