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Asparagus White Bean Pesto

Asparagus White Bean Pesto

I love pesto. Love love love love it! And Asparagus! Oh I can’t wait for spring every year so I can have asparagus … so last week I ran across this intriguing idea for Kale, Apsaragus & Chickpea pesto from Munchin with Munchkin and I just couldn’t put it down. Asparagus in pesto? and beans? … what a concept …

My pesto isn’t really very much like hers. I mean, I really couldn’t abandon my beloved basil. Or the parmesan … oh please, no, I must have my cheese! And while I love olive oil, I thought if you added asparagus and white beans, well, that would eliminate the need for having so much oil in the pesto. You could reduce the oil and still have a wonderful flavor that would stick to your pasta.

And what do you know? It worked! Beautifully. So get this: in one fell swoop, I upped the nutrition, protein, fiber, AND the flavor and lowered the fat and calories in the pesto. It’s such a wonderful thing! It’s sort of like a cross between pesto and hummus. Not only does it go well on pasta, it’s a great dip, a fantastic spread for a sandwich or wrap … or, um, well anything you could think of that you might do with pesto OR hummus.

Now how about them beans?

Asparagus White Bean Pesto

Asparagus White Bean Pesto

  • 1 cup raw asparagus, chopped (I used the stem ends of the asparagus, saving the “pretty top parts” for later …)
  • 1 cup (packed) fresh basil leaves
  • 4 cloves garlic
  • 1/2 cup freshly shredded parmesan
  • 1 cup cooked white beans, drained (save the juice though!)
  • juice of 1/2 lemon
  • 1/4 cup pinons
  • 2 Tablespoons olive oil

Place all ingredients in a handi chopper or food processor and blend till smooth. If you need a little more liquid to get everything to blend nicely, add a bit of the liquid from the beans.

Asparagus White Bean Pesto

This recipe was shared at Mealtime MondayTuesday Talent ShowTotally Tasty Tuesdays, Cast Party Wednesdays, Tastetastic Thursdays, and Fit & Fabulous Fridays.

15 responses

  1. Amazing idea. It sounds fabulous! I love asparagus and pesto too.

    May 21, 2012 at 5:24 pm

    • Ann

      I can’t believe it turned out so well … but then again I shouldn’t have been surprised. After all, it’s asparagus … and pesto … and beans! I love all those things:)

      May 21, 2012 at 5:32 pm

  2. Pingback: Asparagus Pesto Rotini with Shrimp & ‘Shrooms « Sumptuous Spoonfuls

  3. What a fabulous idea for a pesto. I just made some white beans yesterday, so this is PERFECT timing to see this. Making it tonight!!!!

    May 22, 2012 at 9:37 am

    • Ann

      Yay! Happy dance! I am so excited you’re going to try it … I hope you love it as much as I do.:)

      May 22, 2012 at 9:48 am

  4. Yum! This sounds like something right up my alley.

    May 22, 2012 at 7:30 pm

    • Ann

      I agree! It’s totally something you would make:)

      May 23, 2012 at 7:31 am

  5. Mmmm…sounds delicious! I love how you increased the nutritional value….can’t wait to try this!:)

    May 24, 2012 at 6:19 pm

    • Ann

      It is delicious! Hope you like it Michelle:)

      May 24, 2012 at 6:26 pm

  6. Pingback: Friday Fun! May 25, 2012

  7. Rebecca Walker

    Oh my gosh, how did I miss this? All favorite ingredients and love pesto. Definitely a keeper.

    May 25, 2012 at 9:20 pm

    • Ann

      So glad you like it Rebecca!:)

      May 25, 2012 at 9:58 pm

  8. Thanks for linking up at Mealtime Monday! You’re being featured this week!

    May 27, 2012 at 8:49 pm

    • Ann

      Oh yay! Thank you Kaylee:)

      May 28, 2012 at 7:57 am

  9. I love this recipe! I really like that you don’t have to cook the asparagus.

    May 28, 2012 at 7:09 pm

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