With the remaining half a can of cannellini beans after making the Rosemary and cannellini bean pesto, I made this pesto. The cannellini beans reduce the calories and add fibre and the silverbeet (or chard) provides additional nutrients.
To make the chicken (enough for 2 serves), I cooked a free range chicken breast with ½ cup of the pesto. Once the chicken was cooked, I turned down the heat, added half a cup of reduced fat coconut cream and half a cup of frozen peas and allowed it to simmer for about 15 minutes. This was served on top of some carrot ribbons. I also used the pesto to make a salad dressing by mixing it with ¼ cup of Greek yoghurt and ¼ cup of reduced fat coconut cream. Not a bad nutritious week night meal.
Basil, silverbeet and cannellini bean pesto
1 cup basil leaves
3 silverbeet leaves, stems removed
2 cloves of garlic, roasted (see Note below)
½ can cannellini beans, drained and rinsed
¾ cup walnuts, roasted (see Note below)
1 tablespoon extra virgin olive oil
- Place all ingredients into a food processor and process until all ingredients are combined and a smooth paste is formed.
Note: To roast the garlic cloves, wrap the whole head, or just several cloves, in aluminum foil and roast in the oven at 180°C for 30 minutes. To roast the walnuts, line a baking tray with baking paper and spread the walnuts out on the baking paper. Roast in the oven at 180°C for about 20 minutes or until the walnuts begin to turn golden brown.