Name: Creamy Parmesan Courgette and Butter Beans with Pistachio Pesto Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 3 medium-sized courgettes, very thinly sliced (ideally with a mandoline); 3 garlic cloves, peeled (2 finely chopped and 1 left whole); 2 x 400g cans of butter beans; 1 lemon, juiced; 100g Parmesan, grated (50g used in pesto, 50g to stir through); 30g fresh basil, roughly chopped; 20g pistachios, roughly chopped; 10 tbsp olive oil; Sliced sourdough, to serve (optional, use gluten-free if necessary)

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Introduction

This creamy parmesan courgette butter beans dish combines tender courgettes with buttery beans and a vibrant pistachio pesto. It’s a comforting, flavorful meal perfect for a quick dinner or a light lunch. Enjoy it with crusty sourdough for a satisfying finish.

A round white bowl with turquoise handles is filled with three layers: the bottom layer is light yellow broth, the middle layer has large, smooth, off-white beans, and the top layer consists of green herb pesto and thin green cucumber slices scattered unevenly. A rustic metal spoon rests inside the bowl, partly submerged. Next to the bowl, three slices of crusty bread are placed on a yellow striped cloth on a white marbled surface. A small white bowl with green herb pesto sits at the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 tbsp olive oil
3 medium-sized courgettes, very thinly sliced (ideally with a mandoline)
3 garlic cloves, peeled (2 finely chopped and 1 left whole)
2 x 400g cans of butter beans
1 lemon, juiced
100g parmesan, grated
30g basil, roughly chopped
20g pistachios, roughly chopped
Sliced sourdough, to serve (optional and gluten-free, if necessary)

Instructions

Step 1: Heat the olive oil in a deep-sided frying pan or shallow casserole dish over medium heat. Add the courgettes and cook for 8–10 minutes until they have wilted.
Step 2: Stir in the chopped garlic and cook for 1 minute. Then add the butter beans with their liquid and half of the lemon juice. Cook on medium heat for 8–10 minutes while you prepare the pesto.
Step 3: In a food processor, combine 50g of the parmesan, the remaining whole garlic clove, basil, pistachios, olive oil, and the remaining lemon juice. Season well and blitz until you have a smooth paste.
Step 4: Stir the remaining parmesan through the bean and courgette mixture. Season to taste, then drizzle over the pistachio pesto.
Step 5: Serve warm with sliced sourdough on the side, if using.

Tips & Variations

Use a mandoline to slice the courgettes evenly for the best texture and appearance.
For a nut-free pesto, substitute pistachios with toasted sunflower seeds or pumpkin seeds.
If you prefer, swap butter beans for cannellini or chickpeas for a different texture.
To make it vegan, omit the parmesan and use nutritional yeast or a plant-based cheese alternative.

Storage

Allow the beans and courgette mixture to cool completely before storing. Freeze the beans in a labelled freezer bag and the pesto separately in a container. To reheat, defrost both in the fridge overnight, then warm the beans in a saucepan until piping hot. Serve with the pesto drizzled on top.

How to Serve

A light blue pan with two teal handles holds a dish of white beans mixed with thin slices of green cucumber and topped with dollops of dark green herb sauce, all in a glossy yellow-green oil. The beans are smooth and rounded, scattered evenly across the pan. A worn silver spoon rests inside the pan on the left, partially covered by the beans and sauce. To the right of the pan, there are several slices of crusty brown bread on a white marbled surface next to a mustard yellow striped cloth. A small white bowl with more green herb sauce is placed at the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned butter beans?

Fresh butter beans can be used but will need to be cooked until tender before adding to the dish. Canned beans are more convenient and save time.

Is this recipe suitable for a gluten-free diet?

Yes, the main dish is naturally gluten-free. Just ensure the sourdough or bread served alongside is gluten-free if needed.