Taking a bite of these butter beans in sun-dried tomato pesto feels like eating a bowl of sunshine, something I welcome openly in the winter months. The whole thing comes together in just 30 minutes and uses a total of 7 ingredients, making it the perfect weeknight meal.
Equipment
Here’s everything you need to make butter beans in sun dried tomato pesto at home:
- large pan
- blender
- chef’s knife
- cutting board
You can find the full ingredients list and recipe instructions below!
Cooking Tips
- Rapini or broccolini? Either works, so choose what you like best. I will say rapini adds a light bitterness that helps balance the sweet acidity of the tomatoes, but I know that’s not for everyone. Plain old broccoli would also work, but won’t look as pretty!
- Lima beans vs butter beans. Surprise! They’re the same thing! The name will change depending on where you are in the world. In Canada, where I am, I see lima used more commonly.
- Add some herbs, why not?! The recipe calls for lemon zest as a finisher for added brightness (hello, sunshine!) but it’s also a nice opportunity to use up herbs you have wilting away in the fridge — fresh basil, mint or parsley would all be delicious.
Why is my pesto not smooth?
In short, you don’t want pesto to be super smooth – a great pesto recipe will yield a thick and slightly chunky consistency. However, you want all the pieces to be the same size. To avoid having large pieces in your pesto, turn your blender or food processor on low while slowly drizzling in the oil until everything is combined. Once combined, turn off the motor and and scrape down the sides using a spatula, then pulse again. Repeat this process a few times to make sure the mixture is consistent throughout. If you prefer a thinner pesto, add more oil.
Ingredients
Method
- Zest 1 lemon and set aside, next cut 250g cherry tomatoes in halves and 125g rapini into bite-sized pieces. Heat a large pan on medium heat and add enough oil to coat the bottom. Once hot, add tomatoes, rapini and 1 540mL can butter beans (liquid and all!). Season with a generous pinch of salt and let cook, stirring occasionally, until the tomatoes soften and the rapini becomes tender, about 10 minutes.
- Meanwhile, in a blender add 10 sun dried tomatoes, 1/4 cup nuts, 3 cloves garlic, 1 cup parmesan, the juice of 1 lemon and a pinch of salt. Pulse until a rough paste forms, then blend on medium-low while slowly adding in 1/4 cup olive oil. Continue blending until smooth, then taste and adjust seasoning.
- Back in the pan, reduce heat to medium-low and add pesto. Mix until well incorporated, then let simmer until the liquid reduces slightly and a thick, glossy sauce coats everything, about 5-10 minutes. Serve warm with a drizzle of oil, cracked black pepper and lemon zest!