Course Entrees
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free
Recipe Contributed By Honestly Fitness

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Pistachio Pesto with Cannelli Beans

Prep Time 10 minutes
Cook Time 15 minutes


Pistachio Pesto with Cannellini Beans:

  • 1 1/2 cup spinach, baby
  • 1/4 cup white kidney (cannellini) beans
  • 1/3 cup pistachios, shelled, unsalted
  • 1/3 cup parmesan cheese, grated; omit to make vegetarian/vegan
  • 1/4 cup olive oil
  • 2 tsp garlic, paste; or substitute 1 garlic clove per tsp
  • 1/4 tsp salt
  • 1/4 tsp pepper, black

Zucchini Pasta:

  • 2 medium zucchini
  • 1/2 tbsp olive oil
  • 5 olives, black; sliced
  • 2 tbsp sun dried tomatoes, chopped


  • Blend all of the pistachio pesto with cannellini beans in a food processor. Set aside when done.
  • To make the zucchini pasta, you will need a spiralizer. Spiralize the two zucchinis by chopping off both ends and affixing to the spiralizer. Spiralize away
  • Pour your olive oil into a pan over medium-high heat. Add spiralized zucchini and cook until soft (approximately 5 minutes).
  • Drain the zucchini pasta using a colander--put into a bowl and add the pistachio pesto with cannellini beans (just a few tbsp's, not everything you made!) as well as the olives and sundried tomatoes.
  • Pesto hardens when refrigerated. Simply microwave for 45 seconds + or heat in a pan to soften again.