Creamy Pesto Butter Beans

Bowl filled with a creamy vegan pesto butter beans stew with a side of bread and lemon.

5 from 1 vote

This 30-min pesto butter beans recipe is unbelievably creamy, rich and flavorful, plus it is so easy to make! It is made using wholesome ingredients and is packed with fiber and plant-based protein. Perfect vegan and gluten-free lunch or dinner to share with your family alongside a good crusty bread.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, dinner

Cuisine: Italian

Keyword: pesto, Vegan, vegan pesto, white bean recipe

Servings:

Calories: 335kcal

Author: Jessica Laroche

Equipment

Blender
Large pan

Ingredients

For the creamy pesto sauce

½ cup pine nuts cashews and almonds work too
1 tbsp tahini or almond butter or olive oil
1 tbsp lemon juice
1 clove of garlic
2 tbsp nutritional yeast or vegan parmesan cheese
1 cup fresh basil plus more for serving
½ tsp salt or to taste
½ cup water

For the beans

1 small onion diced
15 oz canned butter beans rinsed and drained
2 cups baby spinach or baby kale
salt to taste

To serve (optional)

pine nuts or slivered almonds toasted (about ¼ cup)
sprinkle of red pepper flakes

Instructions

Add all the creamy pesto sauce ingredients to a blender (pine nuts, garlic, lemon juice, nutritional yeast, tahini (or olive oil), fresh basil, salt and water), then blend on high until smooth. Taste and adjust the flavor to your preference. Set aside.
Warm up a large pan with a little olive oil, then add the onion with a pinch of salt. Cook on medium-high heat stirring often for 5-7 minutes or until they start to brown.
Add the butter beans and spinach to the pan, stir well and keep cooking on medium heat until the spinach is wilted.
Pour the blended pesto sauce over and stir to combine. Cook for 1-2 minutes or until warmed up and adjust the consistency to your preference by adding extra water if needed. Taste and add more salt and lemon juice if needed, then serve garnished with toasted pine nuts and red pepper flakes with a side of crusty bread.

Video

Notes

Storage: store the extra pesto beans in an airtight container in the fridge for up to 3 days. Stir well before reheating in the microwave or on the stove and add extra water if the sauce has thickened while storing.
Adjust the consistency of the creamy pesto beans right in the pan by adding more water. This might be needed if you cook them for a little longer as the sauce will thicken over time.
You can add more veggies, such as green peas, mushrooms, leeks, zucchini and cauliflower. Roast the veggies with the onions before adding the pesto sauce.
Serve with crusty bread or over pasta or rice.

Nutrition