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Citrus Pea Pesto
A citrus pea pesto recipe made with cannellini beans. It's fresh tasting without the need for seasonal ingredients and the perfect topping for pasta!
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Sauces, Dressings & Spreads
Cuisine:
American
Keyword:
citrus pea pesto
Servings:
2
servings
Author:
Gina Matsoukas
Ingredients
1
cup
frozen peas
thawed
15
ounces
canned cannellini beans
drained & rinsed
1
cup
loosely packed baby spinach
1
clove
garlic
juice of 1 lemon
3
tablespoons
extra virgin olive oil
salt & pepper to taste
1/4
cup
parmesan cheese
freshly grated
Instructions
Place all ingredients in a food processor except for olive oil.
Pulse until finely chopped.
Scrape down the sides and turn on food processor.
While food processor is running, slowly pour in olive oil.
Process until creamy and smooth.
Transfer to a bowl and mix in parmesan cheese.
Nutrition
Serving:
1
SERVING
|
Calories:
457
kcal
|
Carbohydrates:
45
g
|
Protein:
21
g
|
Fat:
25
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
16
g
|
Cholesterol:
9
mg
|
Sodium:
689
mg
|
Potassium:
278
mg
|
Fiber:
15
g
|
Sugar:
4
g
|
Vitamin A:
2059
IU
|
Vitamin C:
34
mg
|
Calcium:
316
mg
|
Iron:
6
mg