These creamy pesto butter beans are about to become your next favorite lunch! They're packed with protein, loaded with flavor from the homemade pesto and ready in just 20 minutes!

Creamy pesto butter beans is the kind of meal that's cozy, satisfying and incredibly flavorful with practically no effort at all.

It's the ultimate lunchtime win, and I'm here for it! Making the creamy pesto from a can of rinsed butter beans and a couple of flavorful ingredients takes five minutes, tops. Then, it's just a matter of sauteeing some leeks and fennel and assembling the dish.

Don't let the simplicity of the dish fool you, though - you'll be in for a real treat! The creamy butter beans are bursting with flavor and they go down a treat with some crusty bread or on some toast.

Why you'll love pesto butter beans

They're protein-packed and rich in fiber for a wholesome and satisfying lunch.
The homemade bean pesto has an amazing flavor.
They only take 20 minutes to make - talk about a speedy meal!

Ingredients you'll need

Butter beans-Canned butter beans are perfect in this recipe because they're so convenient. You'll need one can for making the pesto and two more to add to the pan.

Nutritional yeast - Adding some nutritional yeast to the pesto increases the protein content and gives it that unmistakable cheesy taste.

Nuts - I opted for almonds, but any nuts will do - cashews, walnuts, or pine nuts are all great in pestos.

Garlic and lemon - Freshly minced garlic and squeezed lemon juice add so much flavor to the pesto.

Fresh basil - There's really no substitute for fresh basil in a pesto; its bright flavor is essential.

Leek and fennel - This is the combo that adds a lovely texture and a subtle sweetness to the creamy beans.

Spinach - I love throwing in a big handful of spinach at the end for a nutritional boost.

Pro tip

Canned butter beans often have added sodium, so make sure you rinse and drain them well!

How to make creamy pesto butter beans

Start by making the pesto. Add the drained and rinsed butter beans, nutritional yeast, almonds, garlic, vegetable stock, lemon juice and basil to a blender and process until smooth.

Heat the olive oil in a large pan or pot over medium heat and cook the leek for 1 minute. Add the fennel and continue to cook for 3-4 minutes until softened.

Add the butter beans to the pan and stir in the pesto.

Next, add the vegetable stock to loosen it a bit, then stir in the baby spinach. Cover the pan with a lid and simmer for 2-3 minutes until the spinach is wilted.

Stir in the pine nuts and red chili flakes.

Adjust the seasoning to taste and serve with crusty bread or on toast, topped with toasted pine nuts if you like.

Recipe notes and tips

Make the creamy butter beans spicier by adding more red chili flakes or stirring in a bit of hot sauce.
You can use canned butter beans or soak dried beans for 8 hours or overnight and then cook them until tender (usually about an hour).
If you'd like the creamy beans extra saucy, feel free to double the pesto.

Leftovers and storage

Place any leftovers in airtight containers and refrigerate for up to 3 days.
Gently rewarm leftovers on the stovetop over low heat, stirring occasionally. You might need to add a splash of water or broth to loosen the sauce.
This pesto freezes beautifully! Freeze in a container for up to 3 months. Thaw in the refrigerator overnight before using. It's best to freeze it separately.