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7Ingredients
15Minutes
430Calories
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Ingredients
US|METRIC
1 SERVINGS
- 1 cup fresh basil leaves (tightly packed, don’t be shy- really pack it in!)
- 1 garlic clove
- 15 oz. cannellini beans (navy/, 1.5 cups)
- 1 Tbsp. water
- 2 Tbsp. nutritional yeast
- 2 1/2 Tbsp. fresh lemon juice (1/2 lemon I used 3 tbsp)
- 5/8 tsp. kosher salt (I used 3/4 tsp)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories430Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium1570mg65% |
Potassium1760mg50% |
Protein41g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate79g26% |
Dietary Fiber7g28% |
Sugars<1g |
Vitamin A45% |
Vitamin C160% |
Calcium15% |
Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Jen Ungar 4 years ago
This is very good. I added about 1/4 cup pine nuts but otherwise followed the recipe exactly
Jane Kurtz 6 years ago
Great! I was out of canned Navy Beans so used Garbanzos instead. Added a dab of tahini and it was really good- esp with whole grain crackers. Mine could have done without the water.
Michelle Lewis 7 years ago
Love his recipe! This pesto is great for a dip, sauce, thick salad dressing or great spread on sandwiches!