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–+ servings
A bowl of vibrant green butter bean pesto with buckwheat bread on the side

High Protein Pesto Butter Beans

A quick 15-minute lunch with zesty lemon and creamy butter beans packed with 35 g of protein and 15 g of fiber per serving. Enjoy with quinoa or toasted bread.
Author Sarah Cobacho (plantbaes.com)
PREP TIME5 minutes
COOK TIME10 minutes
TOTAL TIME15 minutes
Servings 2
Course Lunch
Cuisine Plant-Based
Keyword 20 mins or less, basil, beans, cashews, chili, Easy Lunch, garlic, High Protein, lemon, nutrient powerhouse, nutritional yeast, spinach, tofu

Ingredients

  • 1 tsp olive oil
  • 1 leek diced
  • 2 cups butter beans cooked
  • 3 cups baby spinach
  • 1.5 tbsp toasted pine nuts
  • red chili flakes to taste
  • Salt and pepper to taste to taste

Creamy protein pesto

  • 300 g silken tofu
  • ½ cup vegetable stock (low sodium)
  • 6 tbsp nutritional yeast
  • 2 tbsp cashews
  • 1 small lemon juice and zest ~2 tbsp
  • 1 cup fresh basil
  • 2 garlic cloves peeled

Instructions

  • Add all sauce ingredients to a blender and process until smooth. Prepare the leek and other ingredients.
  • In a pot on medium heat, cook the olive oil and leek covered for 7 minutes, stirring regularly. Add the butter beans and sauce, season with salt & pepper, and cook for 5 minutes.
  • Turn off the heat, add baby spinach, stir, and let sit covered for 2 minutes until the greens are just wilted. Top with pine nuts and chili flakes, add salt and pepper to taste, and enjoy!

Video

Nutritional Information - Per Serving
Calories 506kcal | Carbohydrates 62g | Protein 35g | Fat 15g | Sodium 393mg | Fiber 15g | Vitamin A 290IU | Vitamin C 45mg | Calcium 194mg | Iron 10mg