Versatile, velvety-smooth basil pesto, made in minutes with only 5 ingredients. High in protein, this creamy pesto is naturally vegan and can be enjoyed as a sauce, dip or spread!
Hello, everyone! Apologies for my brief posting furlough. I was home in California, relishing some quality time with my family, as well as the San Francisco fog. Both were blissful.
But I am back, full-force, and excited to return to crafting and sharing recipes with all of you! First up: my creamy pesto recipe. It was devised in desperation to use up the remaining basil in our backyard garden.
Most of our plants are withering following our absence, but a few shoots of basil keep holding on for dear life. They deserve a proper use for surviving the heat, and this pesto is just that. Smooth, luscious, and very basil-centric, it can be eaten like hummus, spread on sandwiches, or spooned over late summer-vegetables.
Be sure to try it on ripe tomatoes. Sigh.
This isn’t a pesto to replace your favorite pesto recipe, but rather a delicious option. It is a good fit for end-of-the-season summer vegetables as well as for back-to-school lunches (e.g., make a quick sandwich or wrap featuring the pesto and a few other fillings, or pack a container-full for dipping and dunking in place of the usual hummus).
It has a few more features that make it worthy of trying (and, subsequently, loving). Specifically, this pesto is:
*High in protein (4.5 grams per 1/4 cup)
*High in fiber (3.5 grams per 1/4 cup)
Despite its differences from traditional pesto, it shares a key application: when mixed with hot pasta, it is a sensational (and speedy) dinner. I can never have enough of such options, can you? 🙂
Happy eating, everyone!
Versatile, velvety-smooth basil pesto, made in minutes with only 5 ingredients. High in protein (thanks to white beans and nutritional yeast), this creamy pesto is naturally vegan, nut-free, and grain-free.
- 1 15-ounce can cannellini beans (or other white beans), drained and rinsed
- 2 packed cups washed/dried fresh basil leaves
- 1/2 cup nondairy milk (I used hemp milk)
- 3 tablespoons nutritional yeast
- 2 tablespoons extra virgin olive oil
- 1 cloves garlic, peeled
- fine sea salt & freshly cracked pepper to taste
- In a food processor or blender, process the drained beans, basil, milk, nutritional yeast, olive oil and garlic until blended and completely smooth, stopping the machine several times to scrape down the sides.
- Season to taste with salt and pepper.
- Transfer the pesto to an airtight container. Use as a dip, spread, a drizzle/sauce for vegetables, or toss with hot pasta.
Storage: Store the pesto in an airtight container in the refrigerator for up to 1 week.
- Category: Sauce, Dip, Spread
- Serving Size: 1/4 cup
- Calories: 82
- Sodium: 119 mg
- Fat: 3.7 g
- Saturated Fat: 0.5 g
- Carbohydrates: 9.6 g
- Fiber: 3.5 g
- Protein: 4.5 g
- Cholesterol: 0 mg