- Heat a small frying pan over a low heat. Add the pine nuts and toast for 2–3 minutes until golden, shaking the pan occasionally to prevent them from catching.
- Transfer the toasted pine nuts to a food processor with the basil, Parmesan, olive oil and garlic. Blend until smooth, then season to taste with sea salt and black pepper.
- Heat a drizzle of olive oil in a frying pan over a medium-high heat. Add the green beans and cook for 4–5 minutes until tender and lightly blistered.
- Transfer the green beans to a large bowl and add the Merchant Gourmet 5 Bean Medley. Spoon in the pesto and toss everything together until evenly coated.
- Divide between bowls and scatter over the pomegranate seeds and mixed seeds, if using.
- Serve immediately, or enjoy slightly warm.
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