Vegan Protein Pesto
SERVINGS 4
Ingredients
- 1½ cups cannellini beans drained, rinsed
- 1½ cups parsley
- ½ cup green onions approx. 4 medium stalks, chopped
- 3 Tbsp. olive oil
- 2 Tbsp. red wine vinegar or lemon juice
- 1 clove garlic
- ½ tsp. sea salt or Himalayan salt
Instructions
- Add beans, parsley, green onion, oil, vinegar, garlic, and salt to a food processor; pulse until smooth.
Notes
• If pesto is too thick to blend smoothly, drizzle in cold water to thin.
• Parsley leaves should be packed to get the correct measure.
• This pesto makes a great dressing for pasta salad, a flavorful sandwich spread, or a delicious dip! • Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Parsley leaves should be packed to get the correct measure.
• This pesto makes a great dressing for pasta salad, a flavorful sandwich spread, or a delicious dip! • Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 189kcalCarbohydrates: 17gProtein: 6gFat: 11gSaturated Fat: 2gSodium: 258mgPotassium: 464mgFiber: 4gSugar: 1gVitamin A: 2020IUVitamin C: 33mgCalcium: 89mgIron: 4mg
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