You read that right: black bean pesto!
We probably all know (and love) basil pesto, and if you haven't already, I highly recommend you make it yourself because it's super simple and easily customizable to your taste.
Last week I was introduced to black bean pesto. A chef explained that he used the ingredients for a traditional basil pesto but swapped the basil for black beans. He shared a few key tips, including roasting the garlic and pine nuts and ensuring the black beans are fully cooked and tender before blending. He also suggested that next time I swap pine nuts for almonds. I can't wait to try that!
This black bean pesto is delicious, rich in flavor, and a great way to eat fiber and protein without trying! It can be used as a topping or dip, as the star of the show on tacos, in a bowl, or in a salad. Try it yourself and let me know what you think!
Total Time: 5 minutes
1 can of black beans
1 tbsp toasted pine nuts
4 cloves roasted garlic
1/2 cup parmigiano reggiano
1/2 cup olive oil
Salt to taste
Add the canned black beans to a pan and bring to a simmer. I use all the contents of the can, including the liquid the beans are in, for the flavor. I recommend buying canned black beans with no salt added in a BPA-free can.
Once the beans are simmering, remove them from the heat and let them cool.
Set your air fryer or oven to 350 degrees and roast the pine nuts and garlic.
Take the pine nuts out after 5 minutes or until golden brown and toasted. Keep the garlic in for 10 more minutes.
After everything has cooled, add the black beans, pine nuts, garlic, Parmigiano Reggiano, and olive oil to your high-speed blender or food processor. My Nutribullet worked well.
Blend and taste.
Adjust the proportions of any of the ingredients and salt to taste.
*Note: The pesto can heat up when being blended. It tastes best when chilled.
I want to know what you think! Leave your comments below and tag me on Instagram to share your experience preparing this pesto or other pesto recipes you love.