Vegan White Bean Pesto {High Protein, Nut-Free}

Name: Vegan White Bean Pesto {High Protein, Nut-Free}
Prep time: 5 min
Total time: 5 min
Ingredients: 1 15-ounce can cannellini beans (or other white beans), drained and rinsed; 2 packed cups washed/dried fresh basil leaves; 1/2 cup nondairy milk (I used hemp milk); 3 tablespoons nutritional yeast; 2 tablespoons extra virgin olive oil; 1 cloves garlic, peeled; fine sea salt & freshly cracked pepper to taste

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 2

Author : Camilla

vegan pesto bean pesto dairy free

Vegan White Bean Pesto {High Protein, Nut-Free}

Ingredients

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1 15-ounce can cannellini beans (or other white beans), drained and rinsed2 packed cups washed/dried fresh basil leaves1/2 cup nondairy milk (I used hemp milk)3 tablespoons nutritional yeast2 tablespoons extra virgin olive oil1 cloves garlic, peeledfine sea salt & freshly cracked pepper to taste

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Instructions

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Step 1

In a food processor or high-speed blender, process the drained beans, basil, milk, nutritional yeast, olive oil and garlic until blended and completely smooth, stopping the machine several times to scrape down the sides.

Step 2

Season to taste with salt and pepper.

Step 3

Transfer the pesto to an airtight container. Use as a dip, spread, a drizzle/sauce for vegetables, or toss with hot pasta.