BROWN-BUTTER BUTTER BEANS WITH LEMON AND PESTO
SERVES 4
6 cups jarred, canned or home-cooked butter beans, drained (about 1kg total, or approximately 5 cans)105ml extra virgin olive oil30g parmesan, roughly grated15g flat-leaf parsley, roughly chopped3 long green shallots, trimmed and sliced2 tsp finely grated lemon zest plus⅓ cup (80ml) juice (from about3 lemons)225g unsalted butter8 garlic cloves, peeled and thinly sliced8 oil-packed anchovies, drained and roughly chopped1 tsp chilli flakes
