Sun-dried Tomato Pesto with Cannellini Beans

This easy and delicious pesto is great stirred through pasta, quinoa or, as in this recipe, mixed with beans. It can also be dolloped onto a baked sweet potato with salad – or simply spread on bread. The recipe contains no cheese, but is an absolutely delicious pesto. It does pack a flavour punch, so if you prefer a little less garlic, by all means use fewer cloves. The recipe makes extra pesto, which will keep for ten days in an airtight container in the fridge.

Want to keep reading? Members have full access...

Join Today!

JOIN NOW!

First month free

Then £7.99 per month & free cancellation at any time

FREE health check

Find out your health score & see how healthy you are

Personal Health Plan

Detailed report, analysis & tailored action plan

Free Vitamin D3

With your first purchase at HOLFORDirect (suitable for vegans)

Save money

20% off all Patrick Holford supplements & events plus free delivery over £30

Exclusive Health support

Ask Patrick your questions, access to Low GL recipes & research updates