Butter Beans with Ricotta Basil (Print Version)

# Ingredients:

→ For the pesto

01 - 15g fresh basil (large bunch)

02 - Pine nuts, toasted (1 good handful)

03 - 1 garlic clove, crushed

04 - 25g Parmesan cheese, grated (or vegan alternative)

05 - 4-5 tbsp olive oil, plus extra for serving

→ Main ingredients

06 - 1 jar Queen Butter Beans, half of the liquid reserved

07 - 250g ricotta cheese, refrigerated (or vegan alternative)

08 - 1 lemon, juice and zest

09 - Cracked black pepper, to taste

# Instructions:

01 - Add the toasted pine nuts, fresh basil, garlic clove, grated Parmesan and olive oil to a blender or food processor. Blitz until you reach a smooth, pourable consistency. Add more oil if needed to bind the mixture together.

02 - For warm preparation: Drain about half of the liquid from the jar and pour the remaining liquid with the beans into a frying pan. Gently warm through over low heat. For cold preparation: Simply drain half the liquid and use the beans as they are, as they're already cooked.

03 - Spoon the beans onto a large serving platter and dollop the ricotta cheese on top. Drizzle the pesto over everything, then grate over the lemon zest and add a squeeze of lemon juice. Finish with cracked black pepper and an extra drizzle of olive oil if desired.

# Notes:

01 - This dish can be served either hot or cold, making it versatile for different seasons.

02 - For a warmer winter meal, heat the beans. For a fresher spring/summer dish, serve the beans cold.

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