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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!
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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.
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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](https://ohsheglows.com/gs_images/2023/07/IMG_9467-768x768.jpg)
High Protein & Oil-Free Basil Pesto
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Yield
1.5 cups
Prep time
Cook time
0 minutes
Total time
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.
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.
Nutrition Information
(click to expand)![IMG_9454 IMG_9454](/wp-content/uploads/2011/08/IMG_9454_thumb.jpg)
I kid you not, this stuff is addicting. And HEALTHY!
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I spread it on bread, along with my favourite cheeze sauce on the other piece.
Now we’re talking.
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I grilled tomatoes, peppers, mushrooms, zucchini, and spinach for layering.
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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.
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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!
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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!
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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!
Yey for pesto & an Oh She Glows Facebook! Adding you now :)
I am definitely going to try this!! I’m always trying to get more protein and this is such a clever way of doing it!
I am on a huge smoothie kick now! I have one every morning for breakfast, and this week I even put in swiss chard! I couldn’t even taste it! http://listsonlife.weebly.com/3/post/2011/08/what-i-am-lovin.html
I am definitely using greenmonstermovement!
Glad you are enjoying them Kristin!
LOVE the idea of not using oil and upping the protein in pesto… LOVE pesto!
That is the most gorgeous veggie sandwich I’ve ever seen. The pesto is so creamy!
This does look delicious! Love it.
This is pure genius!!! I LOVE IT!
You’ve created THE perfect pesto, dear Angela! Love it.
yummmm the pesto + sandwich looks divine!
beautiful photography as usual angela.
Oh. My. Goodness. I want this in my belly NOW!!!! :)
I love pesto but do not have it nearly often enough!
Congrats on having GMM mentioned in O Magazine!
Looks delicious! I want one of those sandwiches!
ahh I absolutely LOVE basil. I think I need to make this today :)
YUM! That sandwich looks delicious! I love layering sauteed mushrooms on my sandwiches… I often use thick-cut strips of portabella, they add such a meaty texture!
“Liking” your FB page right now… and congrats on the O Magazine mention! :)
– Brittany
I love pesto and eat it far too often so your version looks perfect! Just as much taste and zero guilt! Yayy! Thanks for another corker! :)
What a fun post; really well written. Did you know you were going to be in O magazine or was it a surprise?
They let me know a couple months ago :)
so now i’m stuck with this question for you: is 9am too early for pesto?!
i got a huge bunch of basil with my csa last night and had pesto on the agenda for today – so i might just have to try out your white bean recipe in addition to the one i’m planning!
wow, you have my mouth watering. looks fabulous!!
Oh thankyou for this recpie!!! I have a serious pesto making problem. I love it so much! Now I can love it without feeling guilty :-)
Congrats on FB AND Oprah Ange!! That’s great news! And the pesto… oh my! I’ve been looking for an oil-free pesto for ages. I might have to strip my basil plant right down until it’s nekkid, but I’m bound and determined to make this!