A bright, savory spread with a little heat and plenty of character.
Lupini beans have long been enjoyed throughout Italy as a simple snack—often served in small bowls at cafés and markets, lightly salted and shared over conversation. They have a wonderful buttery texture and a mild, nutty flavor that makes them perfect for transforming into something a little more substantial.
This lupini bean pesto brings those humble beans together with fresh herbs, garlic, Calabrian peppers, quality olive oil, and Parmigiano Reggiano. The result is a vibrant spread that’s creamy, slightly spicy, and incredibly versatile.
It’s the kind of recipe that comes together quickly but adds depth to almost anything you serve it with.
Ingredients
- 1 jar lupini beans, drained and rinsed
- 3-4 Calabrian chili peppers (from a jar), depending on your preferred heat level. *note: before processing, remove seeds
- ¼ cup of the oil from Calabrian Chili peppers jar
- ½ cup fresh basil leaves
- ¼ to ½ cup fresh parsley leaves (I like more parsley)
- 1-2 cloves garlic (you can adjust)
- ½ cup grated Parmigiano Reggiano
- ¼–½ cup quality olive oil
- Salt and freshly ground black pepper to taste
Directions:
- Prepare the Beans
Drain and rinse the lupini beans well. If the outer skins are still on, gently squeeze the beans to remove them. The peeled beans will give the pesto a smoother texture. I have left them on and processed them for a chunkier texture. - Set aside: about a half cup of the whole beans to process at the end.
- Combine the Ingredients
In a small food processor or chopper, add the lupini beans, Calabrian peppers, and oil from Calabrian pepper jar. Add remainder of ingredients and chop basil, parsley, garlic, and grated Parmigiano Reggiano. - Blend
Pulse several times until the mixture begins to break down. With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth but still slightly textured. Add the remainder of the whole beans that were set aside and quickly pulse so there are larger chunks of lupini beans in the pesto. - Season
Taste and adjust with salt and freshly ground black pepper. If you like a little more heat, add another Calabrian pepper and pulse again briefly.
How to Use It
This lupini bean pesto is incredibly versatile and brings a bold, savory flavor to many dishes:
- Spread on crostini for an easy appetizer
- Add to a charcuterie board alongside olives, cheeses, and cured meats
- Toss with fresh pasta and a little pasta cooking water for a quick sauce
- Use as a spread for sandwiches, especially with mortadella or prosciutto
- Serve alongside roasted vegetables for added richness
This is the kind of recipe that invites experimentation. Adjust the herbs, add a little more garlic, or finish with an extra drizzle of Calabrian Chili oil or olive oil. Simple ingredients, thoughtfully combined, can turn even a humble bean into something memorable.
And as always at Saporito—there’s always room at the table.
fresh pasta 
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