White Bean Parsley Pesto (Dairy Free)

First things first, this is not my recipe. Not all the recipes I share with you will be mine. Some will be spin offs of someone else's recipe or my husbands (so lucky, I know!). This one is Jay's. He was making Olive a special dinner the other night and we didn't have any pesto on hand. She can't have dairy, so this is what he came up with. It's amazing. Trust me. I also need you to trust me that this is delicious with parsley instead of basil. Pesto can be made with most herbs. Sometimes I add in kale or spinach for an extra dose of greens. My favorite herbs to make pesto with are basil & mint...you have to try it to believe it!

"Wow, what a great pesto! And without dairy!" –Me

Be sure to put this pesto on top of hot pasta, fresh out of the pot. Feel free to add more EVOO as well. This will help the pesto melt down if it's too thick. If you make it too thin, it'll lose some flavor and texture.

White Bean Parsley Pesto (Dairy Free)

Ingredients

• 1 15.5oz can of canellini beans, drained and rinsed

• 1 lemon, squeezed

• 1 garlic clove, chopped

• 1 large handful of parsley

• 4 Tbsp EVOO

• 1 Tbsp Tahini

• Salt & pepper to taste

Directions

1. Drain & rinse the beans. Add the rest of the ingredients into a blender and blend, adding more EVOO or a bit of water to make it smooth.

I love pesto because it's so easy to make! If you have a garden, plan on growing LOTS of basil. When my kids don't like what's for dinner, I top it with pesto...problem solved (most of the time)! Did you try this?! Let us know how it went in the FB group! Erica xo