This is far from a traditional tasting pesto, but it’s so
delicious I couldn’t stop eating it! The navy beans replace the typical cup of
oil in this pesto recipe, making it not only oil-free, but high in protein as
well. Nutritional yeast adds a cheezy taste while packing protein and B12.
Enjoy this pesto spread on sandwiches, pasta, or even use for a dip for
vegetables or chips. Spoon feeding encouraged.
Yield: 1.5 cups
Ingredients:
1 cup tightly packed fresh basil leaves (don’t be shy-
really pack it in!)
1 garlic clove
1 15-oz can navy/cannellini beans (1.5 cups)
1 tbsp water
2 tbsp nutritional yeast
2-3 tbsp fresh lemon juice (1/2 lemon) I used 3 tbsp
1/2-3/4 tsp kosher salt (I used 3/4 tsp)
You can add olive oil to taste if you prefer!
Directions: Add garlic clove to processor and process until
finely chopped. Now add in the rest of the ingredients to taste and process
until smooth, scraping down the bowl as necessary.
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