Pesto Beans

• ¼ cup pine nuts or sliced almonds
• 2 tbsp olive oil
• Salt
• Black pepper
• 3 shallots, thinly sliced
• 5 clove garlic, thinly sliced
• 2 can white beans, drained
• 1 cup vegetable stock
• 1 cup finely grated Parmesan
• 1½ cup basil leaves
• 1 lemon, for serving

Instructions

1. Heat a medium sized pan or pot over medium-low heat. Add the pine nuts or sliced almonds and toast them until golden brown, about 5 minutes, stirring occasionally. Transfer to a small bowl.
2. Heat 2 tablespoons of olive oil over medium-high in the same pan. Add in the shallots with a pinch of salt, and cook for about 3 minutes, stirring until softened. Stir in the garlic, and when fragrant, stir in the beans and vegetable stock. Bring to a simmer then turn heat down to low.
3. Sprinkle in the cheese and stir to combine. When the cheese has melted and the broth looks creamy, turn off the heat and add in the basil leaves (torn or roughly chopped.
4. Serve topped with the toasted nuts, a squeeze of lemon juic, black pepper and grated Parmesan.