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–+ servings

Vegan Protein Pesto

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Prep Time 10 minutes
Total Time 10 minutes
SERVINGS 4
Course Appitizer, Snacks & Sides
Cuisine Italian
Servings 4
Calories 189 kcal

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.

Nutrition

Calories: 189kcalCarbohydrates: 17gProtein: 6gFat: 11gSaturated Fat: 2gSodium: 258mgPotassium: 464mgFiber: 4gSugar: 1gVitamin A: 2020IUVitamin C: 33mgCalcium: 89mgIron: 4mg
Keyword appetizer, gluten free, homemade, pesto, sauce, snack, vegan, vegetarian, Veggies
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