Pesto Beans on Toast

Creamy basil and spinach pesto beans on toast is an easy and delicious recipe.

Pesto Beans on toast is a super simple recipe, yet it makes a really awesome quick lunch. Buttery white beans and chopped sun-dried tomatoes are covered with a vegan basil and spinach pesto, then it’s all piled on top of a slice of bread. Fuss-free, healthy, flavorful, and super satiating.

Pesto Beans is a ridiculously simple recipe, yet it’s such a comforting one, that I had to share it with you.

I love these beans both cold and warmed, so they are great any time of the year. Pesto Beans can be served for breakfast, lunch, or dinner, so feel free to make a large batch and then snack on it in the next days.

Pesto Beans are….

• Vegan and vegetarian
• Healthy
• Full of protein
• Comforting and very satiating
• Going to keep you full for a long time
• Quick and easy to make
• Customizable
• Perfect for using up leftovers
• Great served warm or cold
• Versatile
• Flavorful

How to make Pesto Beans

This recipe seriously couldn’t get any easier.

All you have to do is making a pesto and mix it with cooked beans and chopped sun-dried tomatoes.

To make the pesto add a large bunch of fresh basil, some baby spinach, toasted walnuts, lemon juice, olive oil, garlic, nutritional yeast and miso paste to a blender or food processor, and process until creamy. Adjust consistency with water, if needed, and season with salt and pepper.

Now simply mix together drained and rinsed white beans, chopped sun-dried tomatoes and the pesto sauce. If serving it cold, you are ready to eat. If you prefer the beans warmed, warm them up in a skillet quickly.

That’s all. Now pile the beans on top of toasted bread. Or on whatever else you like.

How to serve Pesto Beans

I really enjoy these Pesto Beans warm with a slice of good toasted bread, topped with lots of chili flakes and lemon juice. But they are also amazing mixed with pasta, couscous, quinoa, or rice. And stuffed into baked potatoes or roasted bell peppers.

You can also serve Pesto Beans as a side salad, or as tapas or mezze. They are delicious both cold or warm.

And I know, it sounds a little weird at first, but Pesto Beans are super awesome on top of pizza! Try it, if you don’t believe me.

CUSTOMIZE IT THE WAY YOU LIKE IT!

One of the best parts of this recipe is that it’s super adaptable and versatile!

Don’t like basil or spinach? Use arugula, parsley, baby kale, cilantro, dandelion, Swiss chard, or a combination of those instead. Also, for a lazy version feel free to use store-bought vegan pesto.

Using other nuts? No problem! Pine nuts, hazelnuts, almonds and cashews are all delicious. Or try sunflower seeds for a nut-free version.

Need more flavor? Add extra spices, chili, garlic, olives, or capers. Also, play around with the ratio of the pesto ingredients, and adjust consistency to your liking.

Prefer pesto with more texture? Skip the blender or food processor, and use a mortar instead!

Want to add more veggies? Cherry tomatoes, bell pepper, roasted zucchini or broccoli, corn, red onion, or shaved Brussels sprouts could be all great options.

Just cooked a big batch of another type of bean? Use those! Butter beans, kidney beans, lima beans, chickpeas, or pinto beans are all tasty here.

More awesome bean recipes to try

• Pasta w/ Kidney Bean Sauce
• Black Bean & Quinoa Balls
• White Bean & Kale Skillet
• Hungarian Bean Soup
• Asparagus w/ White Bean Dip & Herbed Breadcrumbs
• White Bean & Almond Dip
• Aubergine & Bean Stew
• Spicy Bean Balls w/ Kale
• Roasted Potato & Bean Bowl w/ Aubergine Bacon

Print