Big fat creamy white beans seem to beg for fresh pesto. Use the last of this summer's basil with Royal Coronas.
- 2 garlic cloves
- About 2 cups tightly packed basil leaves
- 1/2 teaspoon salt
- 3 tablespoons toasted pine nuts (pecans or walnuts work, too)
- 1/3 cup extra-virgin olive oil
- Freshly ground pepper
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons softened butter
- 2 to 4 cups cooked Rancho Gordo Royal Corona or California Corona beans (or other white beans), warmed slightly
- Red chile flakes, for serving (optional)
- Fresh lemon juice to taste (optional)
Serves 2 to 4
- Make the pesto: Put the garlic, basil, pine nuts, and salt in a food processor. Pulse until chopped. With the motor running, slowly drizzle in the olive oil, and process until blended. Transfer to a bowl and stir in the cheese and butter. Season to taste with pepper.
- Divide the warm beans among bowls. Stir in a spoonful of pesto. Add bean broth as desired. Season to taste with lemon juice (if desired), then sprinkle with chile flakes (if desired) and more cheese. Save any remaining pesto for another use.