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Zest the lemon, set aside. Combine pesto ingredients except oil in a food processor & process until basil/kale are very small. Scrape the sides, continue to process slowly & stream in the oil. Measure ¼ cup & store the rest.
Heat the oil in a pot over medium heat. Once shimmering, add the shallot and let cook 1-2 min. Add the garlic & spices and continue cooking, stirring, for another min. Incorporate the nutritional yeast.
Add the rice and stir. Let toast & stir 1-2 min. Pour in the broth, water, and coconut milk, cover, and bring to a boil. Reduce heat to medium low and let cook, covered, until the rice is just about cooked, 9-12 min.
Add the beans, kale, and basil to the pot, stir, and cover. Note: can add additional water here. Cook for another 3-5 min to soften the beans. Stir in the pesto, lemon juice, lemon zest, & basil. Salt to taste and simmer on low until serving.