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

Scale

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)

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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.