White Bean Pesto (Oil-Free)
This 5-minute oil-free pesto is packed with flavor and protein thanks to creamy white beans and lots of basil! Use it as a quick and delicious sauce, dip or spread.
Ingredients
- 1 garlic clove roughly chopped
- 1 cup fresh basil leaves 42g
- 1 cup fresh spinach 30g
- 2 tablespoons hemp seeds
- ⅓ cup walnuts 35 g
- 4 tablespoons nutritional yeast
- 2 tablespoons lemon juice freshly squeezed
- 1 cup cooked cannellini beans 260g, drained
- 2 tablespoons water
- ¼ teaspoon salt
- Freshly ground black pepper
Instructions
- Put the cannellini beans, water and lemon juice into a food processor. Pulse and blend to obtain a creamy mixture.
- Add the remaining ingredients and process until well incorporated. Add more water or a splash of soy milk if needed to obtain a homogeneous, creamy texture.
- Adjust to taste preferences by adding more salt, lemon juice, garlic or nutritional yeast.
- Use immediately or store in an airtight container in the fridge for up to 5 days!
Notes
- You can use navy beans, tofu or peas instead of cannellini beans.
- Make this recipe nut-free by adding sunflower seeds to the pesto!
- For a less pungent flavor, use garlic powder instead of raw garlic or roast the garlic clove before using it.
- Find more tips in the article above.
Nutrition
Calories: 211kcal | Carbohydrates: 23g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 164mg | Fiber: 7g | Sugar: 1g