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Sunday, September 16, 2007

White Bean Basil Pesto


This White Bean Basil Pesto is adapted from The Millennium Cookbook, from a recipe for Heirloom Tomato with White Bean Pesto Torte, where Tucker oven dries the tomatoes to bring out their flavor. I'll have to try that, but I simply used the pesto on raw tomato slices with arugula.

I was delighted with this pesto! The bean and basil combination was wonderful. Incredibly, this pesto requires no oil, making it a lowfat, protein-packed, fresh tasting spread with endless posibilities. My first thoughts were on toasted baguette or as a sandwich spread, as a dip for raw vegetables or pita chips. Delicious!

Postscript (9/17/07):
I used the leftovers on a portobello pizza (one of those big portobellos, where the 'shroom acts as the crust), with a slice of tomato and a slice of Sheep Brigante Pecorina Pinna. It was dark and I was hungry, so no picture, but this was a quick and yummy way to use the white bean basil pesto.

White Bean Basil Pesto (adapted from The Millennium Cookbook):

1 cup white beans (I used cannellini)
3-4 cloves garlic (depending on your preference)
1/4 tsp fresh rosemary
1 cup basil leaves, torn
sea salt
pepper
water

Soak the beans overnight. Drain. Simmer the beans, along with 2 peeled (but uncut) cloves of garlic, in a generous amount of water for about an hour, until al dente. Drain, keeping the garlic cloves, and allow the beans to cool.

Put the beans, 2 cooked garlic cloves, 1-2 additional raw cloves (minced), rosemary, salt and pepper, and a little water into a food processor and process. Add the basil leaves and process until smooth. Check seasoning.

8 Comments:

Blogger Courtney said...

That pesto sounds so good! I cannot wait to make it...

Courtney

2:19 PM  
Blogger Casey said...

I love white beans; what a treat to find an entirely new way to enjoy them.

5:16 PM  
Blogger Lydia said...

This would make a great topping for bruschetta, too!

6:23 PM  
Blogger Aisling said...

This sounds amazing! Most pesto recipes I see have parmesan cheese which, being essentially vegan, I do not eat. I can't wait to try this!

7:24 AM  
Anonymous Anonymous said...

it is good, and I used it instead of pesto mayonaise in a panini with roasted vegetables. Very good.

1:37 PM  
Blogger Catherine said...

Thanks for all the comments. I just used up the leftovers on a portobello pizza - yum!

7:39 PM  
Blogger Sarena Shasteen said...

Wow, that sounds amazing! I can't wait to try this!

2:09 PM  
Anonymous DJ Karma (VegSpinz) said...

Did a search for "white bean pesto," and found your blog- so glad I did! :)

5:29 PM  

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