Lasagne in green with vegan pesto and zucchini
Sauces from Italy - Lombardia
Cream of beans with pesto
Cream of beans with pesto
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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.
preparation
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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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.
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!