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Melt butter in a large skillet over medium-high heat. Add shallots and sauté, stirring occasionally, for 2-3 minutes until lightly browned.
Add butter beans to skillet. Stir to combine and cook for 1-2 minutes to start warming them up.
Stir in the broth, then bring mixture to a simmer and cook another 3-4 minutes until beans are heated through. Pro Tip: Toast your bread slices while the beans are simmering.
Stir pesto and lemon juice into beans along with salt and pepper.
Ladle beans into serving bowls. Top with parmesan cheese, fresh basil, and a few turns of cracked black pepper. Serve immediately with a side of toasted crusty bread.