Broccoli White Bean Pesto

Updated: Aug 24

Yeah, more pesto. Wanna fight about?


This is a great one because I'm pretty sure all of my other pestos have some nuts in them, and this one is completely nut-free. I don't have an allergy (obviously), but I'm a people pleaser, and know enough nut allergy sufferers to seek recipes out.


I hate that any green sauce looks like snot, but know, every green sauce I post is delish!



Source: MJ & Hungry Man | Serves: 6 | Time: 15 min


Changes: replaced Parmesan with nutritional yeast to make vegan; used basil-infused EVO; added salt


Ingredients

2 cups steamed broccoli #florets

1 small garlic clove

1/2 cup packed basil leaves

1 15 oz can cannellini #beans

1 cup packed #spinach

1/2 tsp ground cumin

1 tbsp lemon juice

1/4 cup water

1/4 cup nutritional yeast

3 tbsp Tubby Olive basil infused olive oil (I was short a 1/2 cup of basil, so I figured this would help, and it did!)

1 tsp salt


Instructions

Mix it all together. Serve however you want. Last night, we served with red lentil penne and chopped tomatoes and mushrooms. This morning I smeared the pesto on some toast. Topped one of the toasts with an egg fried in Tubby Olive Mushroom & Sage EVO and seasoned with Penzey's Breakfast Sausage seasoning.

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