White Bean Pesto

Thanks to our Sarasota member Janine Gregor for this wonderful recipe!

This gains its body from pureed white beans, not cheese or high-fat pine nuts (often used in pesto), but it is just as flavorful as the original. I like to spread this on sandwiches instead of using high calorie mayo. Try on turkey or chicken sandwiches, or spread on crusty bread to make crostini. It’s also a great way to get your dose of healthy oil.

Easy prep: Toss in a food processor, 1 cup canned drained white beans, 1 garlic clove (cut into small pieces), one cup packed fresh basil leaves, 1/2 teaspoon of salt (I use kosher salt), 1/4 cup extra virgin olive oil and freshly ground black pepper. Process until smooth. Makes about 1-1/4 cups.

Serve with low fat crackers or sliced vegetables. I also put some pesto aside and add a little bit of skim milk to make a sauce. I pour this over whole wheat pasta and serve with low-fat parmesan cheese.