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Creamy Butter Beans and Courgette in Pesto

Creamy Butter Beans
Creamy Butter Beans

I guess it’s official, I’m obsessed with pesto! Here is my recent delicious discovery – Creamy butter beans and courgette in spinach basil pesto! It’s fresh, comforting, zesty and so easy to make! Serve it on a toast or with pita bread. It’s a quick and super satisfying plant-based lunch.


🍽 Serves 3-4 🕘 30-35 minutes Difficulty: Beginner



  • 1 Tbsp of vegan butter, I used Nuttelex.

  • 2 medium courgette/zucchini, chopped

  • 3 garlic cloves, minced

  • 2 cans of butter beans, drained and rinsed


  • 2 cups of chopped spinach/baby spinach

  • 1 cup of basil

  • ½ cup of cashews, soaked for a creamy texture, or dry for chunky texture.

  • ½ cup of water

  • 2 Tbsp of lemon juice

  • 2 Tbsp extra-virgin olive oil



  1. Prepare the ingredients: If you prefer your sauce to be extra creamy, soak the cashews in hot water for a minimum of 15 minutes. Chop the courgette/zucchini and mince the garlic. Drain and rinse the butter beans/ pre-cook them if using dry beans.

  2. In a large pot, melt the butter over medium heat. Add chopped courgette/zucchini, and garlic. Sauté for 5 minutes. Add salt, pepper, and butter beans. Sauté for 5 more minutes.

  3. In the meantime, prepare the pesto. In a food processor/blender place spinach, basil, cashews, lemon juice, extra-virgin olive oil, water, and a big pinch of salt. Blend until you reach the desired texture.

  4. Transfer the pesto onto the pan containing sauteed vegetables. Mix well, and simmer for 2-3 minutes.

  5. Serve immediately, topped with fresh basil.

  6. Enjoy!



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