Simple, Vegetarian Pesto Beans

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 quite simple it is to make.

This is one of the 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.

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Watch me make this pesto beans recipe live on KATU-TV/ABC Portland's AfternoonLive show!

❤️ Why you'll love this family favorite recipe!

These pesto beans are the definition of cozy-meets-fresh, making it one of the 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 tasty 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

Can We use another type of bean?

Yes! Cannellini or navy beans work great too—simply go for something soft and creamy.

Can We make this ahead of time?

Definitely. It reheats well in a pan or microwave—simply add a splash of broth if it thickens too much.

What's the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 4-5 days.

Can We freeze pesto beans?

You can! Store in an airtight container for up to 2 months. Thaw and reheat gently with a little broth or water.

🍽 Serving ideas

We 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 tasty sauce.
We'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:

Large pan or skillet
Wooden spoon
Cutting board
Sharp knife

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!

Pesto Beans

By Marlynn Schotland Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 4 servings This is a hearty vegetarian dish that can also be served with your favorite meat or seafood protein and easily be made vegan.

Equipment

1 Large Skillet

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

Makes approximately 4-6 servings, depending on if you are serving as a main course or side dish. Make it vegan/dairy-free: use your favorite non-dairy milk and dairy-free Parmesan cheese.

Nutrition

Calories: 444 kcal, Carbohydrates: 32 g, Protein: 16 g, Fat: 30 g, Saturated Fat: 5 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 13 g, Cholesterol: 12 mg, Sodium: 893 mg, Potassium: 733 mg, Fiber: 9 g, Sugar: 5 g, Vitamin A: 707 IU, Vitamin C: 2 mg, Calcium: 167 mg, Iron: 4 mg

Nutrition information is automatically calculated, so should only be used as an approximation.