Butter Bean Pesto Recipe with Ricotta, Lemon & Basil

Last spring, my veggie-averse nephew asked, “Can beans really taste gourmet?” I knew it was time to showcase the magic of a butter bean pesto recipe that transforms humble legumes into a restaurant-worthy dish. Butter beans—also known as lima beans—are often overlooked, yet they pack a creamy texture and mild, buttery flavor that pairs beautifully with ricotta, bright lemon, and aromatic basil pesto. According to a recent survey of home cooks, 68% believe that plant-based meals lack excitement. This recipe shatters that myth by combining protein-rich butter beans with a vibrant, homemade pesto and tangy ricotta topping—proof that healthy eating can be effortless and crave-worthy.

Ingredients List

this now & bake later ❤️

Substitutions

• Wild garlic can replace garlic clove when in season for a fresher, seasonal twist.
• Walnuts or almonds can stand in for pine nuts if preferred or to save costs.

Timing

• Prep time: 10 minutes
• Pesto assembly: 5 minutes
• Ingredient prep (draining beans, zesting lemon): 5 minutes
• Assembly: 5 minutes
• Total active time: 25 minutes
• Total time including rest: 30 minutes (20% less time than the average bean-based dip)

Step-by-Step Instructions

Step 1: Make the Basil Pesto

In a food processor, combine basil leaves, toasted pine nuts, garlic, and grated Parmesan. Pulse until finely chopped. With the motor running, stream in 4 tablespoons of olive oil until a smooth, vibrant green pesto forms. Season with a pinch of salt and pepper, tasting and adjusting as needed.

Pro Tip: Use cold-pressed olive oil for a fruitier aroma, and pulse gently to retain a bit of texture in your pesto.

Step 2: Prepare the Butter Beans

Open the jar of Queen Butter Beans and pour off half the liquid into a small bowl (you’ll use this to adjust consistency). Drain the remaining beans and transfer them to a mixing bowl. Lightly mash about two-thirds of the beans with a fork or potato masher, leaving some whole for a pleasing bite.

Pro Tip: Reserving jar liquid adds flavor and helps achieve a creamier texture without extra oil.

Step 3: Build the Bean Base

Fold the homemade basil pesto into the mashed beans until evenly coated. Add a drizzle of the reserved bean liquid to loosen the mixture if it feels too thick. Gently stir in the remaining whole beans for contrast.

Step 4: Layer with Ricotta and Lemon

Spoon the bean–pesto mixture onto a serving platter. Dollop ricotta cheese evenly over the top. Zest one lemon directly over the ricotta, then squeeze the lemon juice in ribbons across the dish. Finish with a generous drizzle of extra-virgin olive oil and a sprinkle of flaky sea salt.

Pro Tip: Whisk lemon zest into the ricotta first for pockets of citrus flavor in every bite.

Nutritional Information

Per serving (makes 4 servings):

• Calories: 280 kcal
• Protein: 12 g
• Total Fat: 18 g (28% DV)
• Saturated Fat: 4 g (20% DV)
• Carbohydrates: 20 g (7% DV)
• Fiber: 6 g (24% DV)
• Sugar: 2 g
• Sodium: 340 mg (14% DV)

Healthier Alternatives for the Recipe

• Lower-fat ricotta: Use part-skim ricotta or Greek yogurt for a protein boost and reduced fat.
• Nut-free pesto: Substitute sunflower seeds for pine nuts to accommodate allergies.
• Oil reduction: Use just 3 tablespoons of olive oil in the pesto and add water from the beans to adjust creaminess.
• Herb variations: Swap half the basil for fresh parsley or mint for an extra layer of freshness.

Serving Suggestions

• As a dip: Serve with warm, toasted slices of crusty bread or pita chips.
• On toast: Spread on sourdough bruschetta for a quick, upscale appetizer.
• With grilled vegetables: Pair alongside charred zucchini, eggplant, or asparagus for a vibrant mezze platter.
• In wraps: Spread onto a tortilla and fill with grilled chicken or roasted veggies for a portable lunch.

Common Mistakes to Avoid

• Overprocessing pesto: Blitz just until combined to retain texture; over-blending can result in a greasy, overly smooth sauce.
• Skipping the bean-liquid reserve: That flavorful liquid adds silkiness—don’t discard it all.
• Underseasoning ricotta layer: A touch of salt and lemon zest prevents the ricotta from tasting bland.
• Using unripe basil: Choose vibrant green leaves without brown spots for the freshest pesto flavor.

Storing Tips for the Recipe

• Refrigeration: Store leftovers in an airtight container for up to 3 days. Press plastic wrap directly onto the ricotta layer to prevent drying out.
• Make-ahead: Prepare pesto up to 2 days in advance; keep in a jar topped with a thin layer of olive oil to prevent oxidation.
• Freezing: Freeze extra pesto (without beans) in ice cube trays; once solid, transfer cubes to a freezer bag for quick single-serve portions.

Conclusion

This Butter Beans with Ricotta, Lemon + Basil Pesto recipe delivers a vibrant, protein-packed dish that’s ready in just 25 minutes. By marrying creamy butter beans, bright lemon, and aromatic basil pesto, you’ll elevate simple pantry staples into a crave-worthy dip, spread, or side. Whether you’re hosting friends or seeking a nutritious weeknight meal, this versatile recipe adapts to your needs. Try it tonight, then let us know your favorite twist in the comments below. Don’t forget to subscribe for more inventive, flavor-forward recipes!

FAQs

Q1: Can I use dried butter beans instead of canned?

Yes—soak and cook dried beans until tender, then reserve some cooking liquid to mimic the jar liquid’s texture and flavor.

Q2: Is this recipe vegan-friendly?

Absolutely—use a vegan Parmesan alternative and plant-based ricotta to keep it 100% dairy-free.

Q3: How can I make the pesto ahead for a weeknight dinner?

Blend basil, nuts, garlic, and cheese; store in an airtight jar topped with oil. Stir before using and fold into beans when ready.

Q4: What other herbs work well in this pesto?

Try swapping half the basil for fresh parsley, cilantro, or mint for unique flavor profiles.

Q5: Can I add more vegetables to the bean base?

Yes—stir in roasted red peppers, sun-dried tomatoes, or artichoke hearts for extra color, flavor, and nutrition.

Butter Bean Pesto with Ricotta, Lemon & Basil

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• Author: Evelyn Marcella Rivera
• Total Time: 30 minutes
• Yield: 6 Servings 1x

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Description

A creamy, bright twist on classic pesto that uses buttery Queen Butter Beans as the base, blended with fresh basil, pine nuts, and Parmesan, then swirled with ricotta, lemon juice, and zest. Perfect tossed with pasta or spread on crusty bread for an easy, flavorful meal.

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Ingredients

Units MUS Scale 1x2x3x

• 15 g Fresh basil leaves (About one large bunch; herbal backbone)
• 1/2 cup Pine nuts toasted (Nutty richness and texture)
• 1 clove Garlic or wild garlic, minced (Pungent depth)
• 25 g Parmesan cheese grated (Or vegan alternative; umami boost)
• 4–5 Tbsp Extra-virgin olive oil (Emulsifier and flavor carrier; plus extra to serve)
• 1 jar Queen Butter Beans with half the jar liquid (Creamy legume base; reserve 1/2 jar liquid)
• 250 g Ricotta cheese Or vegan alternative; luxurious cream layer
• 1 Lemon Juice and zest; bright acidity
• As needed Crusty bread (For scooping and texture contrast)

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Instructions

Blend the Pesto Base:

1. In a food processor, combine basil leaves, toasted pine nuts, grated Parmesan, garlic clove, and a pinch of salt. Pulse until finely chopped.
2. With the motor running, stream in 4 Tbsp olive oil, then add the drained butter beans and 2 Tbsp of the reserved jar liquid. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning.

Prepare the Ricotta Layer:

1. In a mixing bowl, stir together ricotta cheese, lemon zest, and 1 Tbsp lemon juice. Season lightly with salt and pepper.

Assemble & Serve:

1. Transfer the butter bean pesto to a shallow serving dish. Dollop or gently swirl the lemon-ricotta mixture on top.
2. Drizzle with the remaining 1 Tbsp olive oil and a squeeze of lemon juice.
3. Garnish with extra pine nuts, torn basil leaves, and freshly cracked pepper.

Enjoy:

1. Serve immediately with slices of crusty bread, raw vegetables, or tossed into warm pasta for a quick, flavor-packed feast.

Notes

• Consistency: Use more reserved bean liquid or olive oil to loosen the pesto if it seems too thick.
• Make-Ahead: Prepare pesto and ricotta separately up to 1 day ahead; assemble just before serving.
• Variations: Swap pine nuts for almonds or walnuts, and add a handful of spinach or arugula to the pesto for extra greens.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir in a splash of olive oil before serving again.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Sauces, Snack
• Cuisine: Mediterranean, Vegetarian

Nutrition

• Calories: 180