This is a super quick and easy appetizer to throw together for an impromptu cocktail party. It’s not the prettiest dip on the block, but it just might be the tastiest!
SOY FREE GLUTEN FREE OIL FREE
TOTAL PREP TIME: 10 minutes
YIELD: 3 cups (450 g)
INGREDIENTS:
- 1 1/2 cups (269 g) cooked white beans or 1 can (15 ounces, or 425 g), rinsed and drained
- 1/4 to 1/2 cup (60 to 120 ml) water
- 1/2 cup (55 g) pecans
- 1/3 cup (32 g) nutritional yeast
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/4 teaspoon granulated garlic or 1 small clove garlic, minced
- 1/4 to 1/2 teaspoon smoked salt
INSTRUCTIONS:
- Add everything except for the smoked salt to the food processor and blend until smooth. Taste, add salt, blend, and taste again. Add more salt if necessary.
NUTRITIONAL INFORMATION:
PER 1/2-CUP (75 G) SERVING:
- 142.4 calories; 7.4 g total fat; 0.6 g saturated fat; 6.1 g protein; 14.4 g carbohydrate; 5.4 g dietary fiber; 0 mg cholesterol.
SERVING SUGGESTIONS & VARIATIONS:
- To make white bean arugula pesto, add a handful of arugula to the food processor and purée. Add a little water if you need to thin the mixture so it can process smoothly. Taste and add more arugula little by little until it’s just the way you like it.
- This pesto goes great over pasta. Just cook pasta and reserve about 1 cup (235 ml) of the pasta water. Add the water 1/4 cup (60 ml) by 1/4 cup (60 ml) into the pesto until it’s just thin enough to coat the pasta.
FANCY BEAN SUBSTITUTES:
- Flageolet, European Solider, Vallarta, Alubia Blanca
