Easy Pesto
A classic pesto includes pine nuts, garlic, salt, cheese and lots of olive oil. In this recipe, white beans replace much of the caloric oil and cheese, which provides a good portion of protein and produces a lovely texture.
Pesto is very versatile. Instead of basil, you can substitute it with other herbs such as parsley, lemon balm, or arugula. Pistachios, almonds, cashews, or other nuts can also be used instead of pine nuts.
(Percentage of daily recommendation)
| Calorie | 63 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 69 mg | (2 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 1 g |
Preparation steps
In a dry small skillet, toast the pine nuts until golden brown.
Peel the garlic and chop coarsely.
Drain beans, rinse under cold water and drain well.
Combine pine nuts, beans, garlic and olive oil in a tall vessel and puree until smooth with an immersion blender.
Rinse basil, shake dry, pluck leaves and chop coarsely.
Add basil to the bean mixture and pulse until combined.
Grate Parmesan cheese and stir into pesto. Season with salt and pepper. If not serving immediately, refrigerate in an airtight container for 2-3 days.