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.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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!
Oh yay! I have all of those ingredients at home! I always find pesto WAY too oily, so this is fantastic! Can’t wait to try it out tonight. :D
What a coincidence! Today I cooked up a huge pot of navy beans, and I made something very similar — I just used less basil, so the result was more of a basil white bean dip than a basil pesto. I like your idea, though, so the next go-around I will pack in more basil to make it more green :)
Love the idea! I add navy beans to lots of recipes but hadn’t thought about adding it to pesto. Thanks!
You are kidding me! This is such an amazing alternative to pesto. Really, this post has stolen my heart and run away with it on horseback. Into the night.
I love your blog SO much! This looks wonderful, and I want to eat that pesto veggie sandwich on the screen right now, lol! :-) Definitely bookmarking for future making! <3 Congratulations on your O Magazine mention, that's incredible! You must be so proud. I admire you so much Angela, for all that you have acheived and for following your dreams…you are an inspiration. And an amazing cook, lol! :-D xyx
Thanks Yolie!
What a great idea!! I can’t wait to try it. I love love love pesto and eat it by the spoonful!
That veggie sandwich is just my style! Huge + messy! I have a bunch of cooked chickpeas + a flourishing basil plant…hmmmm :) Congrats on O Magazine! That is so so very exciting.
Wow, great minds think alike–I’m currently writing a post on “pesto hummus.”
In other words, deliciousness is happening as we speak :)
You rock my dairy free boat!! :)
Guilt Free Pesto ? Let’s just say, my basil plant will be bare naked this weekend!!
Holy sandwich! That bad boy looks amazing…and I love the addition of beans to the mix!
I WILL be making this this weekend. I need to also try some of your other recipes using the navy beans. Thank you SO MUCH!!
I’ve made a similar dip and called in white bean hummus- I never thought to use it in place of pesto! I am also at a loss for self control around pesto… I bet this spread would be great as a pizza sauce too!
Oh this sandwich looks amazing! :D
You are brilliant and I need a bucket of this. That is all. :)
WHOA. That sandwich. I drooled on my keyboard. I am being completely honest when I say that I think that is the most appealing sandwich I have EVER seen!
No way! I was just thinking that I would love to make a pizza with pesto (as I prefer it over tomato base) but pesto is so high in fat. Along comes this recipe!! Angela!! Really?? I am doing a jig on this end. You are so right, most beans I find are really smooth and creamy once blended. Thank you soooo much. Having this low-fat option is amazing. Hm, I am off so I might have to whip up a pizza with this as the base. I feel like I should say…I love you. :)
It would be great on a pizza!
This looks delicious and I will have to try it! The pesto recipe I use only uses 5 tbsp of oil so it’s actually not the bad, but I love that this is super healthy and has protein in it too!
5 tbsp is totally doable!
I’ve made something very similar to this and you are totally right about the beans. They add a very nice texture to it. Great recipe!
I am really regretting using my last can of cannelini beans in a hummus FAIL last week! I too love pesto, but rarely eat it because of the high fat content. Thank you for experimenting for me so that no more beans shall go to waste!
Oooh, that looks so delicious :D I can’t get enough of basil this year and my plants are actually doing OK. Can’t wait to try this :D