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Easy Pesto with Beans

Pesto fans, rejoice! Here’s an easy blender-friendly recipe! It’s vegan, but packed with flavour and a cheesy tang. It’s quick and easy, and you can use whatever fresh herbs you have on hand: I used parsley, basil and coriander. No cheese necessary, because nutritional yeast packs a cheesy flavour punch.
Prep Time5 mins
Cook Time10 mins
Course: Appetizer, Snack
Cuisine: Italian
Keyword: gluten-free, pantry, soy-free
Servings: 1 cup

Equipment

  • Blender or food processor

Ingredients

  • 1/4 cup almonds or sunflower seeds, ground
  • 1 clove garlic peeled
  • 1/2 cup white beans
  • 1 cup basil, parsley and/or coriander mixed, total 1 cup
  • 1 tsp dried thyme or 2 tbsp fresh thyme
  • 1/4 tsp salt
  • 1.5 tbsp nutritional yeast
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 3 tbsp water

Directions

  • Put the almonds (or sunflower seeds) in the blender along with the garlic and beans.
  • Pulse a few times, scraping down in between.
  • Add the rest of the ingredients, and blend until smooth, adjusting the water as needed and scraping down in between.
  • Pour into a jar and store in the fridge.

Notes

Keeps for about a week in the fridge, or a few months in the freezer.