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Cream of beans with pesto

ingredients

servings

4

Cannellini beans

400 oz

Iodized salt

to taste

Extra virgin olive oil

to taste

Basil

30 oz

Dried pine nuts

20 oz

Sauces from Italy - Lombardia

Cream of beans with pesto

Cream of beans with pesto

vegan with nuts high in fiber high in iron high in potassium high in magnesium

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of beans with pesto

Lho impromptu spreads on chickpea flour And I ended up eating it by the spoonful. A delicate cream, tasty and suited to many dishes. Excellent spread on toasted bread, as an appetizer, or as a base for pies with vegetables.

Cream of beans with pesto step 1

step 1

The preparation is simple. Blend 400 grams of white beans (can use canned ones or cook them in a pressure cooker, after holding them to soak) with three tablespoons of vegan pesto.

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Cream of beans with pesto step 2

step 2

The pesto for this recipe is prepared with 30 grams of basil, to crush in a mortar together with pine nuts (20 grams), allolio Ages (40 ml) and salt.

Cream of beans with pesto step 3

step 3

If you like, even add a little bit of garlic. I do not. After blending - and only after - taste the cream and season with salt. Spread and enjoy!

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