Ingredients
1 can of cannellini beans
Sourdough
Vegan butter
Chilli and oil to drizzle on top
Rocket

For the pesto
1 1/2 cups of frozen peas
1 large handful spinach
1 bunch basil
1 tbsp extra virgin olive oil
1 clove garlic
3 tbsp nutritional yeast
2 tbsp pine nuts
Juice of a lemon
Splash of water to loosen if needed
Salt and pepper

Method:
1. Blitz together all the pesto ingredients, use a splash of water to loosen slightly if needed. But you don’t want it too wet.
2. Mix together your pesto with your cannellini beans in a bowl. Season to taste.
3. Toast and butter your sourdough. Pile on the pesto beans. Mix some fresh chilli with some more extra virgin olive oil and place on top of the pesto beans. Top with rocket and enjoy!!