Yotam Ottolenghi's brown-butter butter beans with lemon and pesto

Name: Yotam Ottolenghi's brown-butter butter beans with lemon and pesto
Cuisine: European, British
Ingredients: 6 cups jarred, canned or home-cooked butter beans, drained (about 1kg total, or approximately 5 cans); 105ml extra virgin olive oil; 30g parmesan, roughly grated; 15g flat-leaf parsley, roughly chopped; 3 long green shallots, trimmed and sliced; 2 tsp finely grated lemon zest plus 1/3 cup (80ml) juice (from about 3 lemons); 225g unsalted butter; 8 garlic cloves, peeled and thinly sliced; 8 oil-packed anchovies, drained and roughly chopped; 1 tsp chilli flakes

Instructions

You’ll be going back for second servings of Yotam Ottolenghi's rich, buttery beans. He takes the humble legume to delicious new places with this simple recipe.

Updated at: Thu, 25 Dec 2025 12:25:15 GMT