This pesto beans recipe is a hearty, flavorful vegetarian recipe that can easily be made vegan and served as a main course or side dish.
If you’re looking for a cozy, flavor-packed vegetarian meal that comes together in under 30 minutes, say hello to these creamy pesto beans.
It’s like a warm hug in a bowl. Truly.
With vibrant pesto, buttery beans, and lots of fresh basil, this is the kind of dish that makes you feel like you’ve pulled off something fancy. You can serve this when you have friends over, and no one needs to know how very easy it is to make.
This is one of my favorite ways to use up that jar of pesto that’s hanging out in the fridge.
Whether you serve it with crusty bread, over rice, or eat it straight from the pan, this meal checks all the boxes: quick, comforting, herby, and so satisfying.
Table of Contents
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❤️ Why you’ll love this family favorite recipe!
These pesto beans are the definition of cozy-meets-fresh, making it one of my personal favorite vegetarian meals.
The shallots and garlic create a savory base, the turmeric adds warmth and depth, and the creamy butter beans soak up every drop of flavor.
A swirl of pesto at the end brings brightness and a bit of tang, while toasted pine nuts and Parmesan add that perfect nutty-salty crunch.
It’s meatless, satisfying, and endlessly versatile—what’s not to love?
🛒 Ingredient notes
- Olive oil: For sautéing the aromatics and adding richness
- Shallots: Milder than onions, they bring a subtle sweetness
- Garlic: A must for bold flavor
- Turmeric: Adds golden color and earthy warmth
- Pine nuts: Toasted for crunch and buttery texture
- Butter beans: Soft, creamy, and perfect for soaking up the sauce
- Pesto sauce: Use store-bought or homemade for a fresh, herby finish (try our fresh basil pesto recipe!)
- Basil leaves: Extra pop of green and flavor on top
- Parmesan cheese: For salty, nutty, melty goodness
- Vegetable stock: Helps loosen the pesto into a silky sauce
- Salt and pepper: To taste, of course
✅ Step-by-step instructions
Here are some step-by-step photos to help you make this delicious dish. You’ll find more detailed instructions, along with the full ingredients list at measurements, in the printable recipe card at the bottom of this post.
- Start by toasting the pine nuts, then set them aside.
- Then sauté the shallots, followed by the garlic along with the turmeric.
- Add the beans and broth. Then add the parmesan cheese.
- Once the cheese has melted, turn off the stove. Add the pesto sauce and basil leaves.
5. Simmer, stirring, for a few minutes.
6. Top with pine nuts. Serve.
👩🏻🍳 Recipe FAQs
Yes! Cannellini or navy beans work great too—just go for something soft and creamy.
Definitely. It reheats well in a pan or microwave—just add a splash of broth if it thickens too much.
Store in an airtight container in the refrigerator for up to 4-5 days.
You can! Store in an airtight container for up to 2 months. Thaw and reheat gently with a little broth or water.
🍽 Serving ideas
I love all the ways you can enjoy this pesto beans dish!
- Serve it with some slices of homemade french bread or air fryer garlic bread to soak up that delicious sauce.
- I’ve served it as a dip for chips.
- Make it into an open faced sandwich by serving it on top of flatbread or your favorite toasted sandwich bread.
- Serve it over rice, quinoa, or couscous.
- Use it as a sauce and swirl some cooked pasta into it.
🍷 🥂 Wine pairings
To elevate your pesto bean dinner, pour a chilled glass of white wine. Here are two pairings that work beautifully with the creamy, herby, and slightly nutty flavors in this dish:
Sauvignon Blanc – Especially one from the Loire Valley or New Zealand, this wine’s bright acidity and green, grassy notes complement the garlic, basil, and Parmesan beautifully. It cuts through the richness while amplifying the fresh flavors.
Vermentino – Crisp and aromatic, Vermentino has citrusy notes and a subtle herbal quality that mirrors the basil in the pesto. It’s refreshing and zippy, making it a perfect match for this light yet comforting dish.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
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Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Pesto Beans
Equipment
Ingredients
- 4 Tablespoons olive oil, divided
- ¼ cup pine nuts
- 1 large shallot, finely diced
- 2 garlic cloves, finely minced
- ½ teaspoon turmeric
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cans (15.5 ounce cans) butter beans, or other white beans
- 1 cup vegetable stock, or chicken stock if you don't need this to be vegetarian
- ½ cup grated Parmesan cheese
- ¼ cup basil pesto
- ½ cup fresh basil leaves
- 1 teaspoon lemon juice
- lemon wedges for serving
Instructions
- In a large skillet, add 2 Tablespoons olive oil. Heat over medium-low heat.
- Add pine nuts and stir, toasting for about 5 minutes. Transfer pine nuts to a bowl and set aside.
- Pour remaining 2 Tablespoons olive oil into the skillet and increase heat to medium-high. Add the shallots and sauté for 2 minutes.
- Add the garlic, turmeric, salt and pepper, and sauté for 1 minute.
- Add the beans and stock, stir, and lower heat to medium-low. Simmer for about 5 minutes, stirring regularly.
- Stir in the parmesan cheese until the cheese has melted.
- Turn off the heat. Then add the pesto, basil leaves, and 1 teaspoon of lemon juice. Stir together, and serve topped with the toasted pine nuts and, if desired, lemon wedge.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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