Creamy Pesto Beans

Make the Pesto: Toast your pine nuts in a dry saucepan for 2-3 minutes until they turn golden brown and fragrant. Add the pine nuts, basil leaves, minced garlic, cheese, and lemon juice to a food processor and blitz until smooth. Then, add the extra virgin olive oil slowly until combined.
20 g fresh basil leaves, 55 g toasted pine nuts, ½ lemon, 1 garlic clove, 20 g hard cheese, 2 tbsp extra virgin olive oil
Heat the remaining oil for the beans in a pan, and add the diced onion and minced garlic. Sauté for 3-4 minutes, stirring occasionally, until the onion begins to soften.
1 tbsp olive oil, 1 white onion, 1 garlic clove
Add the cannellini beans, stock, and salt and pepper. Let the beans simmer for 10 minutes until the sauce thickens a little - breaking down about ¼ of the beans with the back of your spoon will help achieve a thick and creamy sauce.
400 g tinned cannellini beans, 200 ml vegetable stock, Salt and pepper
Add the chopped spinach to the beans, and stir until it's just wilted (~1 minute).
80 g spinach
Remove the pan from the heat and swirl in your pesto - this prevents the pesto from losing it's color by overheating.
Serve the beans with the lemon juice and lemon zest squeezed over the top, the dollop of cream cheese, and fresh basil leaves to garnish. Scatter over the remaining pine nuts and fresh basil leaves.
10 g toasted pine nuts, 2 tbsp cream cheese, ½ lemon, 6-8 fresh basil leaves