Creamy bean pesto
- Yield: 4 portions
Ingredients
1 cup lima beans (cooked and drained)
1/3 cup almonds (toasted)
1 large garlic clove
1 cup fresh basil leaves
1/2 cup extra virgin olive oil
1/2 lemon, juiced
1/2 cup grated Parmigiano-Reggiano cheese
Salt and pepper to taste
Instructions
Place ingredients in a blender and blend until smooth.
Serve with your pasta of choice, remembering to season your pasta water well and to reserve ¼ to ½ cup cooking water to lengthen the sauce.
Notes
In the fridge: up to 4 days
In the freezer: up to 3 months
