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!
Pesto is so delish, but I rarely have it cause of all the oil and expense. Great alternative!
Woooh! Green monsters mentioned in oprah, congrats.
Navy beans…. who’da thunk?! You, that’s who! Another amazing recipe :)
I’ve been considering concocting a pizza with a pesto sauce rather than tomato sauce. Do you think this pesto spread would hold up well in that capacity? I might have to try it, I’m intrigued to see if it would be any good!
yessss! It worked for me. Check out my PFB pizza post with recipes: http://ohsheglows.com/2010/10/17/project-food-blog-challenge-5-a-pizza-complex/
It was one of the best pizzas Ive ever had!
OMG that looks so good. I am a 1 month old vegetarian and have not been craving meat at all…with recipes like this, who would? Thank you. Amazing photos as always.
Thank goddddd I have been looking for a less-fatty pesto so that I can actually eat a shit ton of it!!!! Love <3
Must invest in a food processor. This looks amazing!
Your sandwich looks sooooo good! I’ve been craving a good veggie sandwich lately. I must try this pesto (and cheese sauce). I just wish I had a yard with a garden where I could plant big bushes of pesto. Maybe I’ll pot a small plant in my apartment :)
Really want to try your new burger recipe soon too!
OMG yes yes yes yes yes! I am obsessed with pesto but rarely eat it since it is so high in fat/calories and I can never eat an appropriate serving size. This rules! I cannot wait to try this recipe.
Any chance you’d like to do the same makeover for cheese sauce??? :) FIngers crossed!
You read my mind girl ;)
Ya, ya navy beans are ridiculously creamy! I mash them up with all sorts of things, but I’ve never called it pesto. Geez, you’re good. You can also make a type of “mayo” out of them with lemon juice, salt, pepper, and a bit of brewers yeast. So good.
That sounds great! Ive been looking for a tofu free mayo recipe.
This is a wicked good idea! Pack in that protein! Yum.
Yum!!!! I love pesto!
Angela these sandwich shots are just BEAUTIFUL! WOW!!! They are so vibrant, crisp, clear. And the composition is just lovely (Can you tell Ive been hanging out with photographers in a workshop all week…haha!)
Seriously beautifully plated AND the recipe itself..nothing like eating dips and spreads that are made with (too much) oil and you get that oil slick feeling on your lips…yeah…not exactly my fave.
This pesto clearly won’t do that and it sounds amazing. Love nooch!
THANK YOU! I have a basil plant going crazy and been meaning to hunt for a recipe that doesn’t include pine nuts. To me they are okay but there has to be a better recipe. I’m sure this will be outstanding and just the pictures of the sandwich makes me drool! YUM! Healthy food is so nice to look at AND eat.
Ooooh I love this recipe!! It’s just like hummus, but pesto!! I am a fan of dippable stuff as well :)
OMG you read my mind…I’ve been eating pesto like everyday this summer…it’s gotten to the point where I just spread it on broccoli or brussel sprouts in an attempt to be healthy. What a great idea to add the beans! Thank youu
That sandwich looks unbelievable! I think i’d love that pesto.
I love the idea of nutritional yeast in pesto, that’s such a good substitute for the parmesan cheese, can’t believe I haven’t thought of that! I tend to make my pesto light on the olive oil anyway so it’s not as liquidy but I love using beans in it too. Definitely a twist worth trying!
Have I mentioned that your food always looks way to delicious? I wish you had a cafe, I would def fly all the way to Canada for that!
And I love Green Monsters! I made a tasty one the other day (http://livinglearningeating.wordpress.com/2011/08/01/run-its-a-green-monster/) but just made an AMAZINGLY delicious one…I’ll post it tomorrow (Friday) by 8am :)
You can send that sandwich to me please.
Looks delicious! I’m always down with a pesto I can eat every day. A lot.
Go green monsters!