This Green Goddess Pistachio Pesto Beans recipe is hearty, creamy, and just plain feel-good. White beans get simmered in a silky green sauce made from zucchini, leafy greens, basil, pistachios, silken tofu, and coconut milk, kind of like pesto meets comfort food. It’s wholesome, filling, and somehow manages to taste both fresh and cozy at the same time.
The best part? This dish is versatile. You can scoop it up with warm naan or sourdough, spoon it over rice or quinoa, or even use the sauce as a quick pasta topper. It’s plant-based, protein-rich, and a total weeknight win when you want something nourishing but not fussy.
Nutritional Benefits
This recipe isn’t just tasty, it’s packed with goodness, too:
- White beans deliver plant protein and fibre, keeping you full and energized.
- Silken tofu adds creaminess plus extra protein, iron, and calcium, especially important if you’re leaning more plant-based.
- Leafy greens and zucchini are loaded with vitamins A and C, along with antioxidants that support overall health.
- Pistachios bring healthy fats, protein, and minerals like potassium and magnesium.
- Coconut milk ties it all together with satisfying richness, while still keeping things dairy-free.
Put it all together and you’ve got a balanced dish that’s comforting, nutrient-dense, and perfect for when you want to eat well without overthinking it.
Green Goddess Pistachio Pesto Beans
Description
This creamy pesto beans are full of antioxidants, fibre and protein packed! They come together so quickly and taste incredible and comforting!
Ingredients
Instructions
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In a large skillet over medium high heat, drizzle olive oil. Add hing, thyme and chilli flakes and roast for 30 seconds. Then add zucchini, spinach and kale and roast for another 1-2 minutes stirring. Cover the pan and let the vegetables soften for a few minutes, checking on them every minute to prevent them burning.
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Once the greens are wilted transfer the vegetables to a blender along with tofu, basil, lemon juice, nutritional yeast, roasted pistachios and coconut milk and blend until smooth. Add salt and pepper to taste.
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In the same large skillet over low-medium heat add beans, then top it with the pesto cream sauce. Mix well and allow to cook for a few minutes until slightly thickens. May continue to cook if desired a thicker consistency.
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Garnish with optional toppings: vegan yogurt or sour cream, spicy chilli oil, roasted pistachios, and parsley or basil. Serve with naan or your favourite bread!
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TIP: This sauce can also be used to add to pasta instead of beans! Also if you want it saucier just add a bit of water.Â
Nutrition Facts
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 492kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 3g15%
- Total Carbohydrate 47g16%
- Dietary Fiber 14g57%
- Sugars 3g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
User Reviews
Very good with homemade naan. I did have to substitute zucchini for broccoli & pistachios for pine nuts.
Spectacular and unique. I did use light coconut milk for this and wasn’t able to find the asafoetida, so used a combo of garlic and onion powder instead.
This is wonderful I made with a pesto from aldi since I don’t have pistachios and added a salmon filet on top of pasta tossed in the sauce! YUM!!
This was excellent. I will be making this all the time. I love how nutrient dense it is. I added some broccoli to mine. Thanks for such a great recipe.