@beansforbeings: Pesto....but make it protein pesto, from beans. The beans add 21 g protein to this pesto recipe and give it a gorgeous creamy consistency. It’s oil-free, plant-based, and tastes awesome. And it comes together in less than 10 minutes 🙂‍↔️ Absolute perfection on pizzas, pasta, bowls, flatbreads, sandwiches, toasts…you name it. I’m actually still shook by how good this is. Give it a try friends!! Ingredients: * 1 (15-oz) can navy beans, drained and rinsed * 2 cups fresh basil * 1/2 cup fresh parsley * 1/2 cup walnuts * 1/2 cup pine nuts * 2 tsp fresh garlic (approx 2 cloves) * 1 tbsp nutritional yeast * 1 tsp lemon juice * 1 tsp sea salt * 1/4 tsp ground black pepper * 1-2 tbsp water, as needed Instructions: 1. Drain and rinse one can of navy beans.
2. Blend all ingredients in a food processor or high-speed blender, scraping down sides as necessary. Blend for at least 3 minutes to give the nuts enough time to release their natural oils.
3. Spread on a pizza, flatbread, or sandwich, add into a bowl, or pour over pasta! If serving as a sauce over pasta, I would recommend adding 1/4 cup of pasta water to loosen slightly. 4. Enjoy your delicious, protein-packed pesto, and keep moving through your day like an absolute superstar. Notes: * Navy beans can be substituted with cannellini or great northern beans. If using great northern, they’re a bit more firm so you’ll want to add 1-2 tbsp water! * If you’re using cooked white beans from dry rather than canned, use 1.5 cups of cooked beans. * Fresh garlic can be substituted with 1/2 tsp dried garlic. * Store leftovers in an airtight container in the fridge for up to 1 week. For a longer life, pour into ice cube molds, freeze, and keep for 2-3 months! #beantok #veganpesto #pesto #plantedbasedcooking #beanrecipes

Kris

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Monday 02 February 2026 17:29:45 GMT