Creamy Spinach Bean Pesto Recipe
Packed with a fresh, vibrant taste, this creamy spinach bean pesto is perfect on toasted bread, tossed with pasta, as a pizza base or a dip, in sandwiches, or even drizzled over grilled meat and vegetables. It’s so good!
WHY SPINACH BEAN PESTO
- This healthy, protein-rich pesto is so easy to make! It can be used as a dip, spread, or sauce. It’s versatile and can be customized to your dietary and flavor needs.
- I find the basil pesto flavor too overwhelming, so I prefer a milder spinach flavor. However, I like to add some basil and parsley leaves for a more complex flavor. You can play with different leafy greens.
- I use kidney beans in this recipe, but other beans can also be used. Soft beans are a fantastic addition to pesto; they make it protein-rich and creamy.
- I love that spinach bean pesto keeps in the fridge for up to 6 days. I make it once a week and enjoy it with breakfast, lunch, and dinner, or I often have it as a veggie snack.
- It’s so versatile! Use the leafy greens of your choice. I use walnuts, but you can use virtually any nuts. Try pine nuts, cashews, or almonds.
INGREDIENTS
- Spinach leaves, fresh
- Basil leaves (optional)
- Parsley leaves (optional)
- Red Kidney Beans (canned, rinsed) or use other beans
- Garlic clove – pressed, it’s better to use just a little and add more if desired
- Parmesan Cheese
- Nuts – walnuts, pine nuts, almonds, cashews
- Olive Oil – use good quality olive oil
- Salt and Pepper to taste, use less, it’s easy to overdo it with salt
- Lime or Lemon Juice, fresh
MAKE SPINACH BEAN PESTO
In a food processor or a small chopper, pulse spinach, basil, parsley, parmesan, pressed garlic, and nuts until finely chopped.
Add rinsed red kidney beans or other beans and process until smooth.
Gradually add olive oil and a splash of lime or lemon juice. Taste the spinach bean pesto and season with salt.
SERVING SUGGESTIONS
- I love it with poached, soft-boiled, hard-boiled, or egg omelets. It’s exceptional!
- Make a flavorful dish using roasted vegetables and spinach bean pesto. Smoky-flavored roasted veggies pair nicely with creamy pesto.
- Use it as a dip for fresh veggies like sliced carrots, cucumbers, and peppers.
- Ubiquitous apples pair with savory spinach bean pesto like no other. Try it, you might like it.
- Toss it with pasta or use it to fill your homemade pasta. So good!
- Spread it on a toast with fresh tomatoes.
- Pair it with quinoa for a healthy side dish
- Use it as a topping on meats and fish like salmon.
- If you’d like, add more olive oil to make spinach pesto sauce and use it as a salad dressing.
- Did you know you can use it as a base sauce on pizza?
- And the list goes on and on. Let me know if the comments how you like to serve spinach bean pesto.
TRY THESE SAVORY RECIPES
- Easy Spinach Sauce
- Easy Garlic Breadsticks
- Savory Cheddar Twist Bread via A Classic Twist
- Hamburger Potato Buns
- Caramelized Onion Pizza Dough Recipe
- Best Roasted Potatoes
Spinach Bean Pesto
Equipment
- 1 food processor or a chopper
Ingredients
- 3 cups fresh spinach (100 grams) about 100 grams
- ¼ cup fresh basil leaves
- ¼ cup fresh parsley – leaves mostly
- medium size garlic clove, pressed
- 1/3 cup red kidney beans, canned, rinsed
- 1/3 cup walnuts
- ¼ cup olive oil, add more for runnier consistency
- 1/4 cup parmesan, grated
- splash of lime juice or lemon juice
- pinch of salt
- pinch of ground black pepper
Instructions
- Into a food processor or a small chopper, add spinach (3 cups, 100 grams), fresh parsley (1/4 cup), basil leaves (1/4 cup), pressed garlic, red kidney beans (1/3 cup), walnut (1/3 cup), grated parmesan (1/4 cup). Pulse until well combined and nearly smooth.Gradually pour in olive oil (1/4 cup) a splash of lime juice or lemon juice. Season with salt and pepper to taste. Pulse until well blendedtogether without big chunks of walnuts.
Notes
- Can I use other nuts? Yes, absolutely. Use any nuts you’d like.
- I don’t have parsley and basil; can I omit them? Yes, you can omit them.
- How long does the spinach bean pest last? This pesto keeps well for 5-7 days in the fridge.