Summertime White Bean Pesto
Here is a tasty way to incorporate the beautiful, fresh, leafy greens and herbs coming to life in our gardens right now! The use of white beans, rather than the traditional nuts normally found in pestos, means you can really stretch the uses of this versatile concoction! In addition to being used as a sauce, it will also work well as a tasty dip for all of the other fresh veggies coming into harvest, a spread on a sandwich, or slathered over fresh grilled veggies. The possibilities are endless!
Summertime White Bean Pesto
1 cup basil
2 cups kale, deveined
½ cup sundried tomatoes
2 cups of white beans (soaked for 24 hours and cooked)
2 garlic cloves, minced
1-2 tsp sea salt
1 cup olive oil
¼ cup parmesan cheese (optional if you want to make this vegan)
Place all ingredients except olive oil and optional parmesan in a food processor or blender and blend together. Add olive oil and blend until smooth. Add optional parmesan and blend again.
Enjoy mixed into spaghetti squash or brown rice pasta (if you eat grains occasionally)
This pesto also freezes well, so place what you don’t use in ice cube trays, freeze and store in zip lock bags or an airtight container for later use.
Enjoy!
