Versatile, velvety-smooth vegan white bean pesto, made in minutes with 5 ingredients. It is high protein & 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? 🙂