Vegan White Bean Pesto {High Protein, Nut-Free}

5 from 1 vote

Vegan White Bean Pesto {High Protein, Nut-Free}

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!

Prep Time5

Total Time5

Cuisine: American

Keyword: basil pesto, bean pesto, dairy-free, high protein pesto, vegan basil pesto dip, vegan pesto

Servings: cups

Author: Camilla

Ingredients

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

Instructions

In a food processor or high-speed 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.

Notes

Storage: Store the pesto in an airtight container in the refrigerator for up to 1 week.

Nutrition