Marinated Butterbeans and Tomatoes with Pistachio and Spring Onion Pesto

This dish is inspired by Noor Murad and Yotam Ottolenghi’s Ottolenghi Test Kitchen books, which first introduced me to the joys of jarred butterbeans. They can be a hassle to get hold of – online is your best bet without an obliging deli nearby – but it’s well worth it, because once you’ve tried these you’ll be hard-pressed to go back to tinned. They sit in a simple marinade, with a spring onion pesto to finish the dish – perfect as part of a grazing table for friends with good bread alongside.