Butter Beans in Pesto Oil

What You Need

For the Pesto Herb Oil:

• 2 packed cups fresh basil leaves, or parsley or mint
• 1 cup grated Parmesan
• 1/4 cup pine nuts, toasted
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, smashed
• 1/4 cup extra-virgin olive oil

For the Butter Beans:

• 2 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 3 (15-ounce) cans butter beans
• 1/4 teaspoon kosher salt and black pepper
• 1/2 cup chicken stock, vegetable stock or water
• 1/4 tablespoon herbs de Provence
• Flaky salt, for serving (optional)

What You Will Do

1. In a blender or food processor combine all of your dry ingredients- basil, pine nuts, garlic, salt, pepper and Parmesan.
2. Pulsate the blender or food processor to chop up and mix the ingredients together. The texture will still be pulpy.
3. Begin to slowly drizzle olive oil into the mixture 1 tablespoon a time.
4. Your pesto is done when it is smooth and tangy with a salty bite of garlic. Once done or to your liking, put it aside.
5. In a large skillet heat the olive oil over medium-low heat. Add garlic and cook until fragrant, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have mixed. This only takes 2 minutes.
6. Add the herbs de Provence, and the stock and bring to a gentle simmer. Cook until sauce becomes creamy, about 1 to 2 minutes more.
7. Pour in the pesto oil and stir to combine.
8. Serve immediately.