Low-fat Pesto

Low-fat Pesto

Enjoy that lush pesto taste the low-fat and vegan way. The secret is using white beans, which become very creamy tasting when blended. (We use a similar technique in our delicious Artichoke & Filo Pie )

Easy recipeEasy Gluten free Wheat free Quick meal Low fat, low sugar, diabetic friendly Cheap as chickpeas
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Preparation time

Cook time

Total time

3 minutes




  • soups-starters
  • sides-light-meals-and-salads
  • vegetable-side-dishes




  • 1 large pack of fresh basil (or two regular packs)
  • 1 garlic clove
  • 1 x 440g tin of cannellini or white haricot beans
  • 1 tbsp water
  • 4 tbsp nutritional yeast flakes (Engevita brand, health food shops)
  • 2-3 tbsp fresh lemon juice, to taste
  • 1/2-3/4 tsp sea salt


  • A drizzle of olive oil if you really want it


  1. Blend the garlic until it’s smooth – or just pulverise in a garlic crusher first.
  2. Add everything else and food process until smooth, scraping down the sides of the bowl as necessary.
  3. Taste and add more seasoning if necessary.
  4. This will keep for up to three days in an air-tight container in the fridge but is nicest eaten as soon as possible.

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