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Basil -Garlic Bean Pesto
Chef Perry

Basil-Garlic Bean Pesto

So fresh with earth like flavours and a garlic kick.
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Prep Time 10 minutes
Cook Time 2 minutes
once mixed allow to sit in fridge for 30 min to really marinate the flavours 30 minutes
Total Time 12 minutes
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Lima beans use aquafaba in can as well
  • 2 cups Loosely packed basil leaves
  • 1 small Avocado
  • 1/2 Freshly squeezed lemon
  • 2 or 3 cloves Fresh garlic I use 3 large cloves in mine
  • 2 tsp Pink Himalayan sea salt
  • 1 tsp Freshly cracked black pepper
  • Penne pasta
  • Sun dried tomatoes in oil

Equipment

  • food processor

Method
 

  1. Boil water with salt in a pot to cook the penne pasta according to package instructions .
    This sauce will make more than enough for 4-6 servings.
  2. Chop sundried tomatoes in pieces and set aside.
    The amount you use would be enough to add to the finished dish for color and flavour. (There is no right or wrong with the amount you use here).
  3. Add in the blender the can of lima beans incuding the aquafaba. Include the garlic and give it a few pulses to start.
  4. Add the remainder of the ingredients and blend for 60 seconds. (depending on your blenders power) this is the thickness you will want from it when it's done.
  5. Drain pasta from the water. Now add in some of the sauce. (Add as much or little sauce as you like but at least enough to coat all the pasta).Turn the stove off and just allow the heat from the pasta to warm up the pesto. Stir well and keep warm for a min.
  6. Add the finished dish to your plates and top with the sun dried tomatoes.
    Enjoy :)

Notes

You can use any pasta of choice. Gluten free works just as well.