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.
Ingredients
Units
Scale
- 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)
Instructions
Blend the Pesto Base:
- In a food processor, combine basil leaves, toasted pine nuts, grated Parmesan, garlic clove, and a pinch of salt. Pulse until finely chopped.
- 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:
- In a mixing bowl, stir together ricotta cheese, lemon zest, and 1 Tbsp lemon juice. Season lightly with salt and pepper.
Assemble & Serve:
- Transfer the butter bean pesto to a shallow serving dish. Dollop or gently swirl the lemon-ricotta mixture on top.
- Drizzle with the remaining 1 Tbsp olive oil and a squeeze of lemon juice.
- Garnish with extra pine nuts, torn basil leaves, and freshly cracked pepper.
Enjoy:
- 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
