There is something truly magical about the combination of creamy butter beans, fresh ricotta, zesty lemon, and fragrant basil pesto. This Butter Beans with Ricotta, Lemon & Basil Pesto Recipe brings together simple, wholesome ingredients to create a dish bursting with flavor, texture, and color. Whether you want a comforting warm plate or a refreshing cold salad, this recipe is just the kind of heartwarming food that feels like a hug on a plate.
Ingredients You’ll Need
This recipe calls for a handful of fresh, vibrant ingredients that are straightforward but pack a punch in flavor and texture. Each one plays a vital role in delivering that perfect balance of creaminess, freshness, brightness, and nuttiness.
- Fresh basil (1 large bunch, roughly 15g): The star herb that lends bright, aromatic notes essential for the pesto.
- Toasted pine nuts (a handful): These add a lovely crunch and a deeper nutty flavor to the pesto.
- Garlic clove, crushed (or wild garlic if in season): Brings a gentle pungency and warmth, perfect for balancing the pesto’s freshness.
- Parmesan cheese, grated (25g or vegan alternative): Adds umami richness and a slightly salty kick to make the pesto sing.
- Olive oil (4–5 tablespoons, plus extra to serve): The silky base that binds the pesto ingredients together and adds luscious mouthfeel.
- Butter beans (1 jar, drained half the liquid): Creamy and tender, these butter beans provide substance and mild flavor that pairs beautifully with ricotta.
- Ricotta cheese (250g or vegan alternative): Smooth, creamy, and mild—ricotta acts as a luxurious contrast to the pungent pesto.
- Lemon (1, zest and juice): The lemon adds a fresh burst of brightness that lifts the entire dish.
- Crusty bread (optional): A great side for scooping up every last delicious bit.
How to Make Butter Beans with Ricotta, Lemon & Basil Pesto Recipe
Step 1: Make the Basil Pesto
Start by gathering your fresh basil, toasted pine nuts, crushed garlic, and Parmesan cheese. Toss them all into a blender or food processor along with the olive oil. Blitz the mixture until it turns into a luxuriously smooth pesto. If it feels too thick, drizzle in more olive oil to reach your preferred consistency. This homemade pesto is the heart and soul of this dish, packed with vibrant, garden-fresh flavor.
Step 2: Prepare the Butter Beans
You can enjoy this Butter Beans with Ricotta, Lemon & Basil Pesto Recipe either warm or cold, depending on your mood or the season. For the warm version, drain half the jar liquid from the butter beans, pour the beans and remaining liquid into a frying pan, and gently warm stirring occasionally until heated through. If you prefer a refreshing summer dish, simply drain the beans thoroughly and serve them chilled.
Step 3: Assemble the Dish
Lay your butter beans out on a large serving platter or bowl. Spoon dollops of creamy ricotta cheese over the top for a lovely contrast of textures. Generously drizzle your freshly made basil pesto across the dish, letting its bright green color shine. Grate fresh lemon zest over everything and squeeze on lemon juice to brighten all the flavors. Finish with a crack of black pepper and a final drizzle of olive oil to make it irresistibly glossy and rich.
How to Serve Butter Beans with Ricotta, Lemon & Basil Pesto Recipe
Garnishes
To elevate this dish further, add a sprinkle of toasted pine nuts for extra crunch, or scatter some fresh basil leaves on top. A few shards of Parmesan or a grind of freshly cracked black pepper make beautiful final touches that tease the palate and eyes alike.
Side Dishes
This dish pairs beautifully with rustic crusty bread, perfect for mopping up every bit of pesto and ricotta. Alternatively, a light green salad or grilled vegetables offer freshness and contrast, making a well-rounded meal. For something heartier, serve alongside roasted chicken or fish to complement the bright, creamy flavors.
Creative Ways to Present
Try layering the butter beans, ricotta, and pesto in clear glass jars for an elegant, individual serve presentation at gatherings. Or use the dish as a vibrant base for grilled vegetable bowls or as a filling for wraps and sandwiches. The possibilities are endless and deliciously fun.
Make Ahead and Storage
Storing Leftovers
Once assembled, you can store leftovers in an airtight container in the fridge for up to 2 days. To keep the textures intact, it’s best to store the ricotta separately if possible and add it fresh when serving again.
Freezing
This Butter Beans with Ricotta, Lemon & Basil Pesto Recipe freezes well without the ricotta. Freeze the butter beans with pesto in a sealed container for up to 1 month. Thaw overnight in the fridge before reheating gently.
Reheating
For warm servings, reheat the butter beans with pesto gently on the stove over low heat to avoid breaking down the beans. Add fresh ricotta and lemon zest right before serving for that fresh, creamy finish.
FAQs
Can I use other beans instead of butter beans?
Absolutely! Cannellini or great northern beans are great substitutes and will work well with the creamy ricotta and vibrant pesto flavor.
Is it possible to make this recipe vegan?
Yes, just swap out the Parmesan and ricotta for your favorite vegan alternatives, and ensure the pesto ingredients don’t contain dairy.
How long does the homemade basil pesto last?
Stored in an airtight container with a drizzle of olive oil on top, fresh pesto will keep in the fridge for up to 5 days.
Can I use store-bought pesto instead of making my own?
You can, but homemade pesto really elevates the dish with fresh brightness and that homemade love that’s hard to match.
What type of lemon is best to use?
A regular fresh lemon works perfectly. Choose one that’s firm and fragrant for the best zest and juice.
Final Thoughts
This Butter Beans with Ricotta, Lemon & Basil Pesto Recipe is one of those dishes that feels both special and effortlessly simple at the same time. It’s perfect for brightening up weeknight dinners or impressing guests with minimal fuss. I hope you enjoy making and savoring this fresh, creamy, and vibrant dish as much as I do—there is nothing quite like a plate full of good flavors and happy memories.
Print
Butter Beans with Ricotta, Lemon & Basil Pesto Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This delightful Butter Beans with Ricotta, Lemon, and Basil Pesto recipe combines creamy ricotta cheese, vibrant homemade basil pesto, and tender butter beans for a fresh and satisfying meal. Perfect for a light lunch or a unique side dish, it can be served warm or cold, making it versatile for any season. The fresh lemon zest and juice add a bright finish, complemented by a drizzle of olive oil and optional crusty bread for dipping.
Ingredients
Basil 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
Main Ingredients
- 1 jar of butter beans (drain half the liquid)
- 250g ricotta cheese (or vegan alternative)
- 1 lemon, zest and juice
- Crusty bread (optional)
Instructions
- Make the Basil Pesto: Add the toasted pine nuts, fresh basil, crushed garlic (or wild garlic if using), Parmesan cheese, and olive oil to a blender or food processor. Blitz until smooth, adding more olive oil if needed to achieve the desired consistency.
- Prepare the Butter Beans (Hot Option): Drain half the liquid from the jar of butter beans. Pour the beans and remaining liquid into a frying pan and warm over low heat until heated through.
- Prepare the Butter Beans (Cold Option): Drain the beans and serve them directly without heating, which is great for summer or fresh salads.
- Assemble the Dish: Spoon the butter beans onto a large serving platter. Dollop the ricotta cheese over the beans. Drizzle the basil pesto generously over the top. Grate the zest of one lemon over the dish and drizzle the lemon juice. Finish with a crack of black pepper and a drizzle of olive oil before serving.
Notes
- This dish can be served warm or cold, making it versatile for different seasons.
- Use wild garlic instead of regular garlic for a seasonal twist if available.
- Vegan alternatives can be used for Parmesan and ricotta to make the recipe plant-based.
- Crusty bread is optional but recommended to soak up the delicious juices and pesto.
- Adjust the olive oil in the pesto to your preferred consistency and richness.
