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Jamie's lemony pesto beans recipe

5 ratings

In partnership with Jamie Oliver

Jamie says: "Beans on toast just got a summer makeover with my elevated take on a lunchtime staple. Using creamy butter beans, fresh spinach, shop-bought pesto and a squeeze of fresh lemon is a quick and clever way to turn something humble into a memorable meal." See method

Serves 4
Takes 15 mins
432 calories / serving
Healthy

Ingredients

olive oil
1 bunch of spring onions
1 clove of garlic
2 lemons
1 x 220g bag of baby spinach
2 x 400g tins butter beans
2 teaspoons green pesto
30g Parmesan cheese
extra-virgin olive oil
4 slices of sourdough bread

2 of your 5-a-day and a source of potassium, which supports normal muscle function

Each serving contains

Energy
1800kj
432kcal 22%
Fat
17g 25%
Saturates
4g 20%
Sugars
5g 6%
Salt
0.7g 12%

of the reference intake
Carbohydrate 49g Protein 19.1g Fibre 9.1g

Method

Drizzle 1 tablespoon of olive oil into a large non-stick frying pan on a high heat. Trim and roughly chop the spring onions, peel and finely chop the garlic, then add both to the pan with a pinch of sea salt and black pepper, and cook for 1 minute. Finely grate in the zest of 1 lemon, squeeze in the juice of ½, then add the spinach and cook until wilted – you might need to work in batches. Tip onto a board and finely chop.
Return the pan to the hob, tip in the butter beans (juices and all), and bring to the boil. Cook for 2 minutes, or until reduced by half, using a fork to mash some of the beans to create a thick, creamy sauce. Stir in the pesto, along with the chopped spinach mixture, and grate in most of the Parmesan. Squeeze in the juice of the other lemon half, drizzle with a little extra virgin olive oil, then taste and season to perfection.
Toast the bread, then divide between plates and top with the beans. Finely grate over the remaining Parmesan, drizzle over a little extra virgin olive oil, and serve with lemon wedges, for squeezing over.

See more Jamie Oliver recipes