I don’t usually recommend eating “low fat” alternatives to traditional foods as they’re often packed full of sugar and processed flavourings. However, there are days when I’ve eaten so much nut butter for breakfast that I do need to restore a little balance to my diet and this naturally low fat, nut-free pesto recipe is perfect for such situations!
It’s ideal for anyone with a dairy or nut allergy, or for parents needing a fit in with nut-free school policies. The cannellini (white kidney) beans give the pesto an authentic creamy flavour and are mild enough to let the basil flavour shine through.
2 large handfuls fresh basil (28g packet)
65g asparagus ends (about six stalks)
1/4 tin (65g) drained cannellini beans
1 tbsp lemon juice
1.5 tbsp extra virgin olive oil
2 cloves of garlic
45ml unsweetened plant-based milk
1/2 cup baby spinach (optional)
Simply add all the ingredients to a Nutribullet or food processor and blend, blend, blend!
Nutritional information (per 1/6th recipe):
49 calories / 3.6g fat / 3.1g carbs (1g fibre, 0.2g sugar) / 1.4g protein