I am sharing it with you so that you learn from my mistakes.
A High Protein and Oil-Free Basil Pesto sounded delicious to me. The creaminess and protein came from a whipped white bean puree packed with loads of basil. Like the last bland dish from Angela, I ended up adding even more nutritional yeast and miso to up its appeal. Creamy, salty and full of basil.
Not everyone agreed with me. They didn’t even try the dip, since it looked like green frank-o-monster goop… and ended up oxidizing to an unappealing brown over the course of the afternoon.
My parents and I ended up polishing it off after all the guests had disappeared. I think it would work better as a sandwich spread than a dip with veggies anyways. Not only because the colour wouldn’t matter but that’s the way pesto works best. Slather it onto some crackers topped with roasted veggies. Crostini may be better next time.. but then I would have had to be in charge of appetizers for the party. 😉 Now we’re talking.
Thankfully, I made sure the hummus was in tip-top shape so we didn’t have too many naked veggies.
White Bean Basil Pesto
1 cup tightly packed fresh basil leaves
1 garlic clove
1 15-oz can cooked navy/cannellini beans (1.5 cups)
1 tbsp water
3 tbsp nutritional yeast
3 tbsp fresh lemon juice (from 1/2 lemon)
1 tsp miso
1/2-3/4 tsp kosher salt (vary with the amount of miso)
1. Mix all ingredients in a food processor or high-speed blender until smooth.
Makes 1.5 cups.