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White Bean Pesto
$5.49 recipe/$1.37 serving
White bean pesto is the perfect pasta sauce or healthy dip. Made with just 7 ingredients and ready in 5 minutes, this dip is naturally vegan, gluten free, dairy free and nut free and sure to please any crowd!
Remove the basil leaves from the thick stalks. Add basil to the food processor.
Add the lemon juice, olive oil, salt and garlic powder to the basil in the food processor. Process on high about 1 minute to break up the basil well.
Add the spinach to the food processor and process on high about 1 minute to incorporate the spinach with the basil.
Rinse and drain the can of white beans. Add the drained white beans to the food processor and process on high 1-2 minutes, scraping down the sides as needed.
Test the texture and consistency of the white bean pesto. It will continue to thicken as it sits. If you want a thinner sauce, add water 1-2 tbsp. at a time and process again until you have the right consistency.
You can use cannellini, great northern white beans or navy beans. Store leftover pesto in the fridge for up to 5 days. Note that the color will start to fade after 24 hours, so if serving to guest, you may want to keep that in mind. Store in freezer up to 3 months in a well sealed freezer safe bag or container. I like to freeze pesto in 2 tablespoon cubes for easy use. Use over pasta, veggies, on sandwiches, pizza or wraps. Also great as a dip for veggies, chips or bread.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
139
Fat
4
g
Carbohydrates
20
g
Fiber
5
g
Sugar
1
g
Protein
8
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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