This recipe delivers fiber and high quality nutrition but without the fat, calories and sodium that usually comes with pesto made with oil and cheese.
Prep Time: 10 minutes
Servings: Makes about 1 cup
1/2 c. shelled roasted pistachios
2 ½ c. baby arugula (large stems removed)
3 cloves of garlic (can be fresh or roasted garlic – either works)
¼ c. cannelloni beans (reserve ¼ c. of the liquid)
1 T fresh lemon juice
½ t ground sea salt
5 or 6 turns of fresh cracked black pepper
Place all ingredients except the reserved liquid from the beans in the food processor. Process until you have a smooth textured mixture. You may have to stop and use a spatula to move the mixture down. Add the liquid a little at a time as needed until you have the right consistency for the pesto that you like. If you like a thicker pesto add more arugula. If you prefer a creamier pesto, add more cannellini beans.