I’m a huge fan of anything that can be spread, drizzled, dipped, and of course, spoon fed from a bowl. Over the past couple years, I’ve found my favourite versions of the following:
I’ve had dinner guests beg for these recipes. I’ve had vegan skeptics go weak in the knees over this cheeze spread on a sandwich. I’ve had nephews eat 4 bowls of Mac n cheeze in a row!
I make these recipes again and again because they are quick, healthy, and I tend to have many of the ingredients on hand.
However, I would make pesto much more often (weekly? daily? Each waking hour?) if I didn’t think I would consume a full cup of oil in the span of…4 minutes. I seriously can’t control myself around that stuff. Until olive oil becomes its own food group, I tend to reserve classic pesto for those special occasions. Not to mention, organic cold-pressed olive oil is priced like liquid gold!
But, I’m impatient my friends. And let’s be real, special occasions don’t happen that often when you’re stuck in the country and your only nearby friend is your weirdo cat. Clearly, I need an everyday pesto.
And new friends.
And navy beans in pesto.
Whaaa?
Before you think I’ve gone mad, hear me out. When navy beans are processed they add a lovely creamy and rich quality to recipes. I’ve used processed navy beans many times in recipes (like creamy soups!) and I’ve always been pleased with the result. I figured processed navy beans would provide this creamy quality to my pesto without missing the oil. Or so I hoped.
My week off must have been good to me because this pesto surpassed my expectations. Either that, or my standards have just dropped. I can’t be certain.
It called my name from the fridge, only this time, I didn’t have to fight it.
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High Protein & Oil-Free Basil Pesto
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 (see below for nutritional info)
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.
Nutritional Info: (per 2 tbsp): 41 kcals, 0 grams fat, 3 grams protein, 3 grams fibre, 0 grams sugar, 7 grams carbs.
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I kid you not, this stuff is addicting. And HEALTHY!
I spread it on bread, along with my favourite cheeze sauce on the other piece.
Now we’re talking.
I grilled tomatoes, peppers, mushrooms, zucchini, and spinach for layering.
You can use this pesto as a sandwich spread, mixed into pasta, or as a dip for vegetables and crackers. Really, everything else is simply a vehicle for this pesto to get into your belly. Spoons work great too.
While it’s not exactly like a traditional pesto, I just fell in love with it. Knowing that I was enjoying something naturally fat-free and high in protein made me eat eight times as much. Love that.
Updates:
1. Green Monster Movement was mentioned in O Magazine in this September’s issue!! Whooo, rock on Green Monster fans!
2. I’m a little late to the party, but I finally figured out how to make an Oh She Glows Facebook Page. Click the image to be taken to the page. Basically, it’s me babbling on to myself…so in other words, totally lame fun. Stop over and say hi!
3. The winner of the Peas and Thank You Cookbook is Val! Congrats! I’ve contacted you this morning via email. Thanks to everyone who entered!
Mmmm.. That sandwich itself looks so delish.
Glad to know O is embracing what we all love so much – green monster :D
Wow, that pesto looks awesome. I love pesto too and could eat it all day, thanks for this recipe!
congrats on green monster being in the mag! thats awesome! You introduced me to the “movement” and my body is thankful! umm and your pesto…lovely!
I just picked up a large bag of basil at the farmer’s market this morning. Thanks to you, I will be sure to put it to good use!
This is nothing short of awesome!
Good on you for getting a FB page! I’m ALMOST there, lol…soon!
This is amazing! I cannot wait to try it. Pesto sauce brings life to anything! A close second to my ultimate love – Sriracha :D
Welcome to Facebook!
Haha, I cannot control myself around pesto either! It disappears pretty fast in my house ;)
Your pesto looks truly fabulous!! I love how you pack some protein in there. I really can’t get over how incredibly delicious it looks!! I MUST make it soon! :D
<3
Wow – yummmm!!!! I have everything but the white beans. Do you think garbanzos would work?
Going to eat my pesto sandwich mid-flight now!!!
Perfect timing for this post, because the BF and I are going to make pesto with garbanzo beans this weekend with all the basil we have from our pots. I never thought of using nutritional yeast…what a great idea for a sub for the parm cheese! Genius!
I LOVE pesto! I frequently make my own, but you’re right, it’s so full of oil! Plus real Parmesan isn’t veg-friendly. I must try your version — I wasn’t expecting the navy beans but I imagine (and trust you when you say) they work quite well!
This look amazing! I love homemade pesto
I love pesto. This recipe sounds so delicious. I liked you on FB. I just got one too
Yum and its oil free! I’m sold!
Oh, I’m sooo lucky to have won the book giveaway. Thank you Angela (and Sarah). I plan to make the pesto recipe this weekend, using beans instead of oil is genius.
hi, i just wanted to tell you that i discovered your blog recently, and i’m so inspired to be in the kitchen for hours on end. i just did a post on my blog on your flourless chocolate cookies- and they were eaten up quickly. thank you so much for all the recipes you share! i’m trying to eat more vegan and gluten-free, and i am so glad to find a wealth of info all in one place that caters to those diets. i don’t even know what i’m going to try next :)
I love Pesto and am glad you did an oil free recipe as I sometimes find that it repeats in me or leaves a funny taste in my mouth. Have a fab friday :-)
Wow that pesto looks sooo good seriously if i make this, i mean WHEN i make this :) i think i will just eat it with a spoon! HEy how do you make it so the pics are black and white with just the green basil leaves, is it done in photoshop??
Looks amazing!
Hi Angela! Only problem with this is surely I’d eat the entire batch in a go…
Oh yeah! I know what I am doing with that pile of basil I have growing now! Picking up navy beans and nutritional yeast (not something I am farmilar with but I am going to give it a try). Can’t wait to try this:)
Thanks again Angela
I gotta give this a try. I’ve made a similar recipe with a couple of avacodoes instead of the beans, but, it gets costly.
Thought I would tell you that I made this today and it is awesome! Had it on a sandwich earlier and will mix it with pasta tonight for dinner. Thanks!
Okay, so I’ve been following your blog for awhile now. NEVER would have thought that I’d EVER leave comments on a blog as I simply don’t want to get involved as I know it will eat up more time that I already don’t have (mom of 2 boys, 1yr & 3yrs (3 including hubby, heehee) and work f/t). Well, you’ve got me Angela!!!! I just love your style post and foremost your recipes and you! Every recipe I’ve made has been a hit! We are not a vegan family but I love homemade food and healthy, tasty food. How did I find you? Well, I started a new job in February and I joined this Wellness Committee. I attended this potluck and there, I came across vegan peanutbutter cups. I was smitten. So as soon as I got home I started googling recipes. Low and behold, I was blessed to come across a recipe for yours and then some!!!! Thank you for your brilliance, creativity, thought, wisdom, and making our lives healthier and happier. We tired a green monster last week (classic) after a run and Richard (hubby) says I can make that any night too:-) Hope you enjoyed the wedding and look fwd to pics!!:-) Mara
Hi Mara! Thank you so much for the amazing compliments! Im so lucky to have your support. I hope you enjoy many more recipes to come!
This was amazing! One of my favorite recipes of yours! Such an affordable, high-protein meal in disguise. My boyfriend (who is not a bean lover) had no idea I put beans in it until we finished eating and i broke the news.
So happy to hear that Emily!
Congrats on the mention in O magazine! That is HUGE!!!
This looks really tasty, I’m defintely going to make it. And well done on the magazine mention, that’s brilliant!
Just made this…I’m in love! I hate cheesy + oily pestos so this was perfect!
I will give it a try.
This is so delicious!! I made some and was wondering if it freezes well? :)
Just made this and it’s DEEEEEEE-Lish!!! I found that 2 Tbsp. of lemon juice was PLENTY for my taste. Until now, my hummus-type dips have all be sub-par, but this is my first true success! Merci!
Do you drain the can of beans? I’m a newbie cook, and need major details.
Thanks!
Yes you do! Enjoy =)
Love this! I have been going through a similar need to use less olive oil dilemma and NEEDED pesto so I made an AH-MAZING no oil added sun dried tomato pesto. Twas grand. I did add a little Parmesan, but tasting it before, it didn’t really need any. I used cashews, sun dried tomatoes, garlic, tomato sauce, parsley, sea salt, pepper, and a tiny bit of balsamic. I’m sure you could come up with an even more awesome version, but just thought I’d share mine. :)
I looooove this! Quick question, how long does this keep in the fridge?
I made my this Monday and ate my last serving on Thursday. It was still good then but I don’t think I would have let it go any longer. No worries though, you won’t have it sticking around too long!
This is a great low-fat alternative to pesto! I really enjoy reading your blog- your recipes are so creative and delicious!
This white bean pesto is great! I kind of want to eat this for every meal for the foreseeable future. It is the perfect complement to summer tomatoes. I had a wrap for lunch and now I’m dreaming of having a pita pizza with the pesto and tomatoes. Thanks for the the recipe, it’s a keeper!
This was pretty good! I omitted the nutritional yeast (didn’t have any) and next time I will definitely reduce the amount of lemon juice to 1 tbsp and maybe try no salt at first (gradually will add in). But a good recipe for sure!
made this pesto to have with rosemary white bean burgers….. delicious! gonna use the leftovers with pasta! yum!
this was so good- i love pesto soooo so much and its got so many calories so i appreciate this recipe so much! i also made up my own from this instead of basil, did cilantro and added a serrano chile,…. it’s so addicting, i’ve ate it everyday -put it on what i could- today i am going to make your basil cream sauce, and i’m really excited about it! thanks so much again!
Oh my gosh, this was amazing! I’m trying to talk sweetly to my basil plants to produce more leaves so I can have it again soon. Even with subbing a bit of oil for the water the calorie and fat count let me have a huge plate. Yum!
this was incredible! unfortunately i couldn’t stop eating it! the more basil, the better!
can not wait to try the white bean pesto!!!!!! sounds awesome…thanks
This was delicious over my gnocchi! I didn’t have nutritional yeast but I added a bit of parsley and I really liked it :)
Be careful with the salt. The can of beans I used was not “m
No salt added” and without really thinking about it, I added a half tsp., so it’s too salty. Also, I added some pine nuts just because I like the taste and was hoping to dull the saltiness somewhat.
did you drain and rinse the navy beans?
Hey Sally, Yes I did. Enjoy!
Thank you for such a simple and wonderful pesto replacement recipe! Trying this today.
Do you drain/rinse the beans before adding them in?
Yup :)
YUM!
I think I do not need a spoon – I’ll simply lick it directly out of the food processor…NOTE TO MYSELF: remove the blades first!
Thank you, Angela, for this recipe. Since I am half Italian I naturally have a love for Italian food, especially pesto and antipasti. This combo just sounds so delish, I cannot wait to get home tonight and try it – hopefully I will get some for myself because two of our four cats LOVE beans and greens…
Have you ever tried freezing this recipe?
Im sorry I haven’t! let me know if you try it out.
This looks fabulous and my basil plant is getting ready to die in this chilly weather! How do you store this? I was going to make it now but use it later. Also have you tried freezing it? Thanks!