White Bean Pesto

Once you figure out how to make a basic pesto, and what is compatible with what, you will be able to intuitively whip up so many more delicious variations from that. White bean pesto is great tasting, thick, high in protein and healthy fats, filling, and incredibly well textured. The white beans, or cannellini beans, don’t have an overpowering flavor, so the basil is able to slightly dominate with its rich and bold flavor. As usual, I made this to blend with pasta, but you could use it as a dip, spread, or over a grain bowl. If you are making it with pasta, save a little bit of that leftover pasta water after straining so that when you add the pesto it will help be less dense and can spread with ease over the wet pasta. That’s a good rule of thumb with many thick pestos or toppings, as the pasta water is smooth and has a nice flavor, it won’t dilute.

White Bean Pesto

White Bean Pesto
  • 3 cups fresh organic basil
  • 2 cups white beans
  • 1/2 cup olive oil
  • 2 handfuls cashews, or slivered/marcona almonds, or sunflower seeds
  • 1 clove garlic
  • generous salt, pepper, cayenne

Blend all ingredients in a food processor until it's completely formed into a creamy pesto.

White Bean Pesto
White Bean Pesto
White Bean Pesto
White Bean Pesto

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