Nutty Rosemary Crusted Beans with Creamy Winter Pesto

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Nutty Rosemary Crusted Beans with Creamy Winter Pesto


Units Scale


  • 1/3 cup winter pesto
  • 1/4 cup coconut yogurt (for dairy options I recommend full-fat ricotta or yogurt)

Crusted Beans

  • 1 can of butter beans, drained and rinsed
  • 1/4 nut meal (such as almond, pecan, chestnuts, macadamia, cashew, etc)
  • 1 tablespoon extra virgin olive oil
  • 1 sprig of fresh rosemary, finely chopped
  • 1/2 teaspoon salt


  1. Preheat the oven to 425 F and line a baking tray with foil to prevent sticking
  2. To a bowl add the butter beans, flour, olive oil, rosemary, and salt then lay them evenly on the baking tray and bake for 20-25 minutes or until golden brown making sure to toss them gently halfway through cooking
  3. While the beans are baking, blend all the pesto ingredients in a food processor or high-speed blender until the desired consistency is reached such as chunky or super smooth
  4. Let the beans cool for 2-3 minutes before serving them alongside the pesto for dipping and enjoy!

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