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
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)
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!
That is some healthy pesto! Yum and especially on that sandwich. :D
I can’t wait to make this!!
Store bought pesto doesn’t hold a candle to homemade. That’s one thing I never ever buy in the store anymore! This version looks fantastic. I’ve made strawberry pesto before and it came out wonderfully also.
I LOVE the bean added for protein! I can’t believe I haven’t thought of this before – you’re awesome. I’m making this for lunch! :)
Oh my goodness!! That looks spectacular! I have so many ideas for how to eat it already… including with a spoon :)
I can’t wait to make this! It’s so refreshing to see a pesto recipe made without oil that looks delicious and guilt free! I bet it would be fantastic on pizza!
How funny – I was actually planning on making a pesto tonight – your recipe was just in time to save me a gob of oil! I may drop in just a drizzle, for satiety’s sake, but it’s awesome to know it doesn’t have to be completely loaded!
I have just recently found out that I ENJOY pesto, and so I can’t wait to try this. I have basil growing in my garden and I also just planted more basil. Yee-haw! Thank you-
This is perfect! My mind is buzzing with all the things I could put this on….or just eat by itself haha ;)
Yes! I love navy beans — they can lighten up or protein-up or cream-texture-up almost anything :) Can’t wait to try this!
I can completely see how that would be addicting. It really looks like the perfect thing (especially in this summer heat!)
So exciting the Green Monster Movement was mentioned in O! Have you ever seen the movie “Fat, Sick and Nearly Dead?” I feel like you would enjoy it if you haven’t!
No not yet but its on my list!
Oh I love pesto but it’s so high in calories… this option looks phenomenal and would be a great pizza sauce… mmm.
Pesto is always fabulous in pastas and sandwiches. Just be sure you aren’t allergic to pine nuts first! ;)
I have a hard time finding Nutritional Yeast that isn’t priced similarly to gold bullion! Can I omit the yeast in this recipe? My basil plant is going nuts and this sounds like an awesome way to use it up!
You probably could, but it won’t have that cheese taste to it.
Awesome, thanks!
I didn’t use any of the yeast and it was still good(:
Congratulations on being mentioned by OPRAH!! That’s incredible :D And that pesto looks incredible! I made a pesto pizza back in the day and I think it needs to be revived now!
You could put pesto on a shingle and it would taste delicious, and I’m pretty sure this would qualify as well. I might actually have to attempt to create this this weekend (no shingles involved in the consumption.)
haha very true
Oh yum! This looks fabulous! I love pesto but don’t like that most recipes have tons of oil in them!
That sandwich looks amazing! I have a monster basil plant growing in the yard and I’m think this looks like the perfect way to use some of it up :)
That looks so good. You’re really creative, Angela. My mind just does not work like that in the kitchen. :) But I’m grateful yours does! Can’t wait to try this!
I’ve been searching for an oil free pesto for so long. I’m making this tonight, I’m so excited!! Thanks, Ange! PS- my cat also terrorizes me with evil kitty stares. Coping mechanism: http://theoatmeal.com/tag/cats