Pesto Beans

Easy and delicious. Now that I've made it once can't wait to play around with the recipe. This will be visiting our table frequently this fall...

Delicious easy weeknight meal with varied and distinct flavors and textures. Cooked as written except for minimizing olive oil. This is going into the rotation.

Son has a nut allergy, not even pine nuts allowed. Opinions on subs or how it may taste without? Do we need that crunch?

Wayyyyy too salty.

Really fantastic weeknight staple - comes together quick with minimal prep and one pot! The only modifications I made were I added some sliced mushrooms (during the sauté) and baby spinach at the end to give the dish a bit more heft. Otherwise cooked as written and it turned out great. A keeper!

Made with 2 red onions, thinly sliced, instead of the shallots, about half the olive oil, and added some roasted cherry tomatoes. It's a very good dish, definitely more winter-y. I served it with toast for a fancy take on beans-on-toast.

Use less olive oil, garlic and shallots than indicated.

Loved these! I ended up using some shrimp stock I had in the freezer and it made them even more of a flavor explosion - almost like risotto but with beans rather than rice. So good!

I agree that you can cut the oil to toast the nuts. I used slivered almonds on this once and liked the nutty flavor better than pine nuts. Also, I have made this with a log of goat cheese instead of Parmesan and liked the result. Slightly changed the flavor but resulted in more creaminess instead of the cheese congealing at the bottom of the pot. This also helps if anyone is lactose intolerant.

We made this dish and it was the perfect meatless meal. We will definitely make it again.

Instead of canned beans, I used dried beans and used the bean broth in place of vegetable broth / stock. I also made this vegan by substituting one tablespoon of nutritional yeast for the parm. Lastly, I didn't have any basil, so I used arugula. This is a great dish, especially if you love a bowl of creamy beans and greens!

Wasn’t sure where this was headed but it sounded good & I’m glad I tried it. This is a really terrific & easy meal for weeknights. I really liked the crunch added by the nuts along with the subtle flavor and color of the turmeric. The splash of lemon adds pleasing brightness to the finish. I would double this recipe for leftovers — my husband & I finished this in one evening.

Followed Zach Walker’s rec to sub a mix of pulverized walnuts/miso/nutritional yeast in lieu of Parmesan to make it vegan. This was yummy. Though beans were overcooked despite my efforts. Next time, and there will be a next time, I’ll melt the parmesan* into the stock, then add the beans. The beans will still warm and pick up flavor but shouldn’t get so overdone. And more basil.

I did not love this recipe. With so much liquid, it was too soupy. The Parmesan cheese flavour seemed out of place. I think it would be much better to make a mess of beans and then add pesto! I would not make it again.

Yum! I did use a couple tablespoons less of the oil with the nuts, as others suggested. I also added a cooked, chopped chicken breast to make it more of an entree. We all loved it!