Creamy Pesto Beans

To make this dairy-free, replace the Parmesan with cashew cream or cashew ricotta cheese.

I like using cannellini or butter beans but any white bean will work. For SCD using lima or navy beans.

Servings: servings

Calories: 353kcal

Place a stockpot or saucepan on low to medium heat and add the olive oil.
2 tablespoons olive oil
Add the shallots to the pan, stir and cook for a few minutes or until they begin to soften.
6 ounces shallots
Add the garlic and sauté for a few minutes, or until they become fragrant.
2 garlic cloves
Add the beans, salt, and water or stock, and bring to a simmer.
½ teaspoon salt, 1 cup water, 3 cups white beans, cooked
Turn the heat to low and add the Parmesan cheese, stirring immediately so it melts into the broth. Keep stirring until it's fully melted.
1 cup Parmesan
Add the chopped basil leaves and season to taste with salt and pepper. You can also blend in some of the pesto here.
¼ cup basil leaves
Add a few spoonfuls of pesto to each serving.
1 cup pesto
Store leftovers in the refrigerator for a few days.