White Beans with Lemon, Ricotta, and Pesto

Ingredients

• 1 shallot, peeled, trimmed, and roughly chopped
• 2 cups (500 ml) fresh basil leaves
• 2 cloves garlic, divided
• ½ tsp (2.5 ml) red pepper flakes
• ¼ tsp (1 ml) salt, plus more to taste
• Zest and juice of a lemon, divided
• ⅓ cup (80 ml) olive oil, divided, plus more for drizzling
• 1 19oz/540ml can white kidney beans
• ½ cup (125 ml) ricotta
• Freshly ground pepper, to taste
• Sliced baguette, for serving