White Bean and Spinach "Pesto"

Happy May, pretty people! So did you try that Mexican Chocolate Cheesecake? Are you still full from it? Here's something a little lighter and more summer-y. A veggie pesto that makes a great sauce for really anything you like. We ate it warm as a sauce for pasta, but the leftovers were great just eaten with crackers. I'll probably also try it thinned out a little as a cold dressing for pasta salad or potato salad. Ooo, and it would also be delicious baked with some cheese on top served with crusty french bread. Hello instant appetizer! (Can you see the wheels turning in my head?)

The beans add a little oomph if you will, without making this pesto heavy. It's healthy and nutritious plus it tastes really, really good.


This is one of the easiest things you will ever make. If you have measuring cups and a food processor you can handle it.


What you need
1 c. white beans, cooked (you could use cannelloni or great northern beans)

3/4 c. olive oil

1/2 c. nuts, choppend very finely

16 oz. package spinach, thawed and squeezed dry

1 garlic clove, diced
2 tsp. basil
1 tsp. parsley
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. water

*This pesto gives you full control of how thick you want it to be, so keep that in mind when adding the spices and water. For a thinner or thicker sauce you will add more or less water respectively and then may need more or less spice. You may want to add the salt and pepper to taste instead of just measuring and throwing it in.


What you do
Put the beans and olive oil in your food processor and blend until smooth. Add the nuts and spinach, spices and garlic and process until combined. Add water little by little to make it the consistency you want. For a sauce or dressing you will want it thinner and if you're baking it for a spinach dip or using it as a spread you may want it a little thicker.

That's it! Easy, nutritious, and definitely yummy.