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  • Writer's pictureMeagan Currell

white bean salad with homemade pesto

Is there anything better than fresh pesto? The answer is no! And basil is in season, so here’s a recipe for you. It’s a white bean salad with red bell pepper and red onion. It only takes a few mins to make, just blend basil with a few ingredients to make your pesto, and drizzle it over the white beans with some chopped veggies.

I used pine nuts which are traditionally used to make pesto, but you could use any nut or seed as an alternative (like walnuts or sunflower seeds) which are a little less costly!

I had the desire to eat this with tortilla chips so I made these crispy almond flour tortilla chips to dip with. Hope you love it xo


1 cup basil leaves

1/4 cup olive oil

2 tbsp parmesan

1 tbsp pine nuts (can also use walnuts/sunflower seeds!)

1 tsp minced garlic

juice from 1/2 lemon

pinch of salt and pepper

1 tortilla (I used siete almond flour tortilla)

1 can white beans

1 diced red bell pepper

1/4 red onion, thinly sliced

recipe (makes 2 servings)

  1. to make your pesto add basil, olive oil, parmesan, pine nuts, minced garlic, lemon, salt and pepper to a blender or food processor

  2. blend until smooth, pesto should be one consistent texture

  3. drain and rinse can of beans, then add bell pepper and red onion

  4. drizzle beans and veggies with desired amount of pesto (I used around 1/4 cup for the whole salad and saved the rest!)

  5. toss salad to coat with pesto

  6. place a frying pan on high heat and add your tortilla, flip on both sides to toast until lightly browned and crispy

  7. break tortilla into bite sized chips to plate with bean dip

  8. add a few basil leaves to garnish, dip your chips and enjoy!

prep time: 15 mins

nutrition per serving: 661 calories, 26g protein, 48g carbohydrate, 36g fat, 16g fiber

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