Creamy Pesto Butter Beans Recipe for Quick Weeknight Meals

Bring a large pan of salted water to the boil. Add the spinach and basil and blanch for about 10 seconds. Drain, then plunge the greens into ice-cold water to stop the cooking and keep the colour bright.

Warm a glug of olive oil in a large frying pan over medium-low heat. Fry the minced garlic for a minute until softened, then remove it from the pan. In a blender combine the blanched spinach and basil, toasted pine nuts, grated vegan parmesan, lemon juice and about half the liquid from one can of butter beans. Blend until smooth and creamy, then season to taste with salt and pepper.

Drain the remaining butter beans and warm them in the frying pan over medium heat. Add the pesto mixture to the beans and stir to combine. Simmer gently for 4–5 minutes until everything is heated through and the flavours have mingled.

Divide the pesto butter beans between bowls and finish with a drizzle of extra virgin olive oil, a grating of lemon zest, a few extra toasted pine nuts, and a generous crack of black pepper. Serve with crusty bread for dipping.