Pesto Beans - A Legume a Day

Pesto Beans

Pesto Beans taste like summer in a bowl! I love that something so quick and easy to make can be so very packed with flavor. You don’t have to only enjoy this recipe in the summer either. Maybe you’re craving some summer vibes in the middle of winter? Well then, just pick up some premade pesto and tomatoes from the grocery store. Problem solved!

Pesto Beans - A Legume a Day

There are only five ingredients in these Pesto Beans, making this recipe nice and simple. Plus, one of them is black pepper, which almost doesn’t count. So maybe only four ingredients. And who doesn’t love recipes that only take five (or four) ingredients?! Sure, you could ask: Does pesto count as a single ingredient? I’m going to say yes, because I tend to buy it premade. Sometimes I am fancy and make my own, which would increase the ingredient count. But if I’m being honest, that doesn’t happen very often, partially because: 1.) I don’t have a garden (so don’t have buckets and buckets of basil I need to use up); and 2.) pine nuts are expensive. Don’t let me discourage you though! If you want to make your own pesto, I am sure that would make these Pesto Beans extra tasty. πŸ™‚

Pesto Beans

Recipe by A Legume a DayDifficulty: Easy







You only need a few ingredients and a few minutes to whip up these Pesto Beans! Delicious and brimming with summery flavors and goodness, they are sure to satisfy.


  • 3 cups cooked white beans, or 2 15-oz. cans of white beans (white beans like great northern beans, navy beans, and/or cannellini beans work well, as does a mild, buttery bean like Mayocoba beans) *see note about sodium level

  • ~1 cup chopped tomatoes (I usually use a small tomato like cherry tomatoes, but you can use your preferred type of tomato)

  • 1/2 cup pesto (store-bought, or you can make your own)

  • Fresh lemon juice, to taste (will likely need 1 to 2 lemons)

  • Freshly cracked black pepper, to taste

  • Optional: whole wheat tortillas if you want to serve this as a wrap


  • Drain white beans. If using canned beans, rinse if desired.Β (With canned beans, rinsing has been shown to help reduce the sodium level.) Add beans to a large bowl.
  • Cut up tomatoes into your preferred bite size and add to the beans.
  • Add the pesto, fresh lemon juice, and black pepper. Start with about half a lemon for now. Stir well. You can always add more lemon juice later, as needed.
  • Taste for seasoning and adjust as desired. Serve as a salad, or spoon over whole wheat tortillas to make a Pesto Bean Wrap.


  • Especially if you are using store-bought pesto (which I usually do because it is so convenient!), you may want to use low-sodium beans because the premade pesto sauces tend to be relatively salty.
  • These Pesto Beans store well in the fridge for up to a few days (although the tomatoes may start to lose some of their shape).
Pesto Beans - A Legume a Day

Pesto Beans Nutrition Facts

I made these nutrition facts in Nutritionist Pro. Numbers may vary slightly with different brands of pesto, for example, but this should give you an idea. 

And here is a nutrition tip! Vitamin C increases the bioavailability of iron in plants food. That means that adding ingredients that are rich in vitamin C – like lemon juice and tomatoes – can help your body be able to absorb and use more of the iron in the beans.

Pesto Beans Nutrition Facts

These nutrition facts do not include the tortilla, for if you make a Pesto Bean Wrap.

Pesto Bean Wrap - A Legume a Day

More Summery Bean Recipes

Looking for additional summery, easy bean/pulse recipes? Here are a few ideas!

Pesto Beans on a spoon - A Legume a Day

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