Creamy parmesan courgette butter beans with pistachio pesto

Meanwhile, add 50g of the parmesan, the remaining whole garlic clove, basil, pistachios, olive oil and the remaining lemon juice to a food processor. Season well and blitz until you have a paste. Once the beans are cooked, stir through the remaining parmesan and season to taste. Drizzle over the pesto and serve with the sourdough on the side.