White Bean Pesto
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!
Servings 4
Calories 139kcal
Equipment
Ingredients
- 2.5 oz fresh basil
- 1 medium lemon, juiced
- 2 tbsp. olive oil
- 1 tsp. sea salt
- 1 tsp. garlic powder
- 2 cups baby spinach
- 1 can white beans (15 oz can)
Instructions
- Remove the basil leaves from the thick stalks. Add basil to the food processor.2.5 oz fresh basil
- 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.1 medium lemon, juiced, 2 tbsp. olive oil, 1 tsp. sea salt, 1 tsp. garlic powder
- Add the spinach to the food processor and process on high about 1 minute to incorporate the spinach with the basil.2 cups baby spinach
- 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.1 can white beans (15 oz can)
- 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.
Video
Notes
You can use cannellini, great northern white beans or navy beans.
Use over pasta, veggies, on sandwiches, pizza or wraps. Also great as a dip for veggies, chips or bread.
Storage:
- 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.
Nutrition
Calories: 139kcal | Carbohydrates: 20g | Protein: 8g | Fat: 4g | Fiber: 5g | Sugar: 1g
