White bean pesto is a delicious and creamy alternative to the traditional basil pesto. By swapping out the usual pine nuts and cheese with protein-rich white beans, this recipe offers a healthier and equally flavorful option that’s perfect for pasta, sandwiches, or even as a dip.
White Bean Pesto Recipe
Course: SidesCuisine: GlobalDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCalories per serving
150
kcal
Cook Mode
Keep the screen of your device on
Ingredients
400 g 14 oz White Beans
75 g 2 1/2 oz Fresh Basil
2 2 Garlic cloves
1 1 Lemon Juice
60 ml 4 tbsp Olive Oil
1/2 teaspoon 1/2 teaspoon Salt
1/4 teaspoon 1/4 teaspoon Black Pepper
60 g 2 cup baby spinach
Equipment
Food Processor- Spatula
- Measuring Cups (for USA)
- Spoon
Directions
- Drain and rinse the white beans thoroughly. Juice the lemon, and measure out the olive oil, salt, garlic powder, and baby spinach.
- In a food processor or blender, add the fresh basil and baby spinach. Pulse until the greens are finely chopped.
- Pour in the drained white beans and blend until the mixture becomes smooth and creamy.
- Add the lemon juice and olive oil to the processor. Blend again until the mixture is fully combined.
- Sprinkle in the sea salt and garlic powder. Blend one last time to ensure everything is well mixed.
- Taste the pesto and adjust the seasoning if necessary. Add more lemon juice for extra tang, or a pinch more salt to taste.
Notes
- Add a handful of nuts or seeds for extra texture, or swap the spinach for kale for a different flavor.
Can I make white bean pesto ahead of time?
Yes, white bean pesto can be made ahead of time. Store it in an airtight container in the refrigerator for up to 5 days. You can also freeze it in portions for up to 3 months. Thaw in the refrigerator before using.
