Butter Beans with Ricotta, Lemon + Basil Pesto
This versatile dish can be served hot or cold, making it perfect for any season. With creamy butter beans, bright basil pesto, and dollops of ricotta, it’s an easy and flavorful meal or side dish. The refreshing lemon zest and juice add a burst of citrus flavor, while the pesto brings a rich herbal note that ties everything together. Ideal for lunch, dinner, or a light appetizer!
- Prep Time: 15 minutes
- Cook Time: 10 minutes (if using the hot option for butter beans)
- Total Time: 25 minutes (for the hot option; if served cold, it can be quicker)
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
For the Pesto:
- 1 large bunch of fresh basil (roughly 15g)
- A handful of toasted pine nuts
- 1 garlic clove, crushed (or a small bunch of wild garlic if in season)
- 25g Parmesan cheese, grated (or vegan alternative)
- 4–5 tablespoons olive oil, plus extra to serve
For the Butter Beans:
- 1 jar of butter beans (drain half the liquid)
- 250g ricotta cheese (or vegan alternative)
- 1 lemon, zest and juice
Serving Suggestions:
- Crusty bread
Instructions
Make the Basil Pesto:
- Add toasted pine nuts, fresh basil, crushed garlic (or wild garlic), Parmesan cheese, and olive oil to a blender or food processor.
- Blitz until the mixture reaches a smooth, pesto-like consistency. If needed, add more olive oil to help bind the mixture.
Prepare the Butter Beans:
- Hot Option:
- Drain half the liquid from the jar of butter beans.
- Pour the beans and the remaining liquid into a frying pan.
- Warm over low heat until heated through.
- Cold Option:
- Drain the beans as instructed and serve them directly without heating.
Assemble the Dish:
- Spoon the butter beans onto a large serving platter.
- Dollop ricotta cheese over the beans.
- Drizzle the basil pesto generously over the top.
- Grate lemon zest and drizzle lemon juice over the dish.
- Finish with a crack of black pepper and a drizzle of olive oil.
Notes
- This dish is extremely versatile and can be served either hot or cold, depending on the season and your preference.
- You can swap ricotta with a vegan cheese alternative if preferred.
- The basil pesto can be made ahead of time and stored in the fridge for up to a week.
- For extra flavor, serve with a side of crusty bread to scoop up the pesto and beans.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 400kcal
- Sugar: 5g
- Sodium: 230mg
- Fat: 29g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 30mg