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!
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!