Creamy White Bean Pesto (Plant-Based + Oil-Free)

You are going to fall in love with this creamy white bean pesto. It’s vibrant, unbelievably flavorful, the beans add 21 g protein, and it comes together in less than 10 minutes.

This is one of my favorite recipes of all time, and truly, I don’t think I can ever buy regular pesto again now that I know bean pesto can exist and tastes even better than the original. It’s bright, flavorful, loaded with healthy omega-3s from walnuts and pine nuts, and packed with protein and fiber from beans. And because of the beans' creaminess, no added oil is needed in this recipe.

All you need is ten ingredients, a food processor or blender, and a desire to have the most delicious pesto of your life.

This recipe is completely plant-based and comes together in less than 10 minutes. The beans alone add 21g of protein to the entire batch, which comes to about 8g protein per serving. It’s truly one of the quickest, easiest, and most delicious ways to add protein and fiber into your day. Your body will thank you!

Spread this pesto onto pizza, over pasta, on toast, in a veggie & grain bowl, or just scoop it straight out of the bowl with crackers. It keeps beautifully in the fridge for mixing and matching in dishes throughout the week.

Ingredients:

Navy Beans - Navy beans are the protein-packed base of this pesto. Navy beans create a gorgeous creamy consistency, without the need for oil.

Fresh Basil - The heart of pesto! Brings a beautiful, fresh, aromatic flavor.

Fresh Parsley - Adds brightness and balances the richness of the nuts and beans.

Walnuts - Brings an earthy flavor and adds healthy Omega-3s and natural oils.

Pine Nuts - The traditional pesto nut, pine nuts add a buttery sweetness, richness, and help create the smooth texture that pesto is known for.

Nutritional Yeast - Gives a cheesy, umami flavor to replace parmesan and keep the pesto fully plant-based.

Garlic - Sharpens the savory flavors.

Salt - Balances the whole pesto and enhances the flavors of the herbs, nuts, and beans.

Pepper - Adds a subtle kick and depth to round out the flavors.

Lemon Juice - Brightens all ingredients by adding acidity to balance the richness and creaminess.

Add these ingredients to a food processor or high-speed blender, and the result is pesto perfection.

You’ll want to blend/process for at least 3 minutes to allow enough time for the nuts to release their natural oils. Keep scraping down the sides periodically, and give it time. If needed, you can add a couple tablespoons of water, but I’ve found that as long as I process for long enough, the oils release naturally and I don’t need additional water.

Why You’ll Love White Bean Pesto

1. This pesto is packed with protein and fiber (21g added protein just from the beans!) which will leave you both satisfied and feeling incredible.

2. It’s quick, easy, and incredibly versatile—pizza, pasta, flatbreads, sandwiches, bowls, salads—it adds fabulous flavor to any dish.

3. It’s plant-based with no added oil—healthy fats from walnuts and pine nuts and a cheesy flavor from nutritional yeast, so you won’t be left with the heaviness of traditional pesto.

4. The recipe makes a big batch so you can enjoy it all throughout the week (or freeze for later!)

5. It’s healthy but tastes awesome. Life is short so why not enjoy the most delicious pesto we possibly can?!

White bean pesto is the pesto of the future.

Creamy White Bean Pesto

Prep Time: 10 minutes / Yields: 8 servings

Ingredients:

• 1 (15-oz) can navy beans, drained and rinsed

• 2 cups fresh basil

• 1/2 cup fresh parsley

• 1/2 cup walnuts

• 1/2 cup pine nuts

• 2 tsp fresh garlic (approx 2 cloves)

• 1 tbsp nutritional yeast

• 1 tsp lemon juice

• 1 tsp sea salt

• 1/4 tsp ground black pepper

• 1-2 tbsp water, as needed

Instructions:

1. Drain and rinse one can of navy beans.
2. Blend all ingredients in a food processor or high-speed blender, scraping down sides as necessary. Blend for at least 3 minutes to give the nuts enough time to release their natural oils.
3. Spread on a pizza, flatbread, or sandwich, add into a bowl, or pour over pasta! If serving as a sauce over pasta, I would recommend adding 1/4 cup of pasta water to loosen slightly.

4. Enjoy your delicious, protein-packed pesto, and keep moving through your day like an absolute superstar.

Notes:

• Navy beans can be substituted with cannellini or great northern beans. If using great northern, they’re a bit more firm so you’ll want to add 1-2 tbsp water.

• If you’re using cooked white beans from dry rather than canned, use 1.5 cups of cooked beans.

• Fresh garlic can be substituted with 1/2 tsp dried garlic.

• Store leftovers in an airtight container in the fridge for up to 1 week. For a longer life, pour into ice cube molds, freeze, and keep for 2-3 months!

NUTRITION INFORMATION (per serving):
Calories: 230 kcal, Protein: 8 g, Carbohydrates: 12 g, Fat: 18 g, Fiber: 5 g