This will be your new go-to spring recipe. Make it for lunch, dinner or even a midday snack when you’re craving something fresh, warming and simple. Making your own pesto is easy-peasy and the end product is always vibrantly green, herbaceous and extra fresh. The base of this dish is butter beans, a bean that is often neglected but incredible in texture, size and taste. They take on the flavour of the pesto and creamy ricotta so well, every bite is a pleaser.
This recipe makes enough for one hearty meal or can be shared by two, if you want to serve even more, simply double the butter bean ingredients. You’ll most likely have leftover pesto that can be enjoyed throughout the week over veggies or fish or chicken or freeze it in an ice-cube tray for future recipes.
Related: Brothy, Herbaceous White Beans
For the pesto, place the parsley, walnuts, garlic, oil, lemon juice, salt and pepper into a food processor.
Blitz until smooth and vibrant green. Set aside.
Heat a skillet over medium heat. Drizzle in the extra virgin olive oil, once warm add the garlic and sauté for 30 seconds or until fragrant. Immediately toss in the butter beans with 1 tablespoon of liquid from the can and cook for an additional minute. Spoon in 2 tablespoons of the parsley pesto and stir, cooking for another minute until warm.
To assemble, place the beans on a platter, dollop a few spoonfuls of ricotta and parsley pesto on top, then add lemon zest. Drizzle a little olive oil and lemon juice over. Top with freshly cracked pepper.