30-Minute Easy White Beans and Greens
A quick Mediterranean-inspired skillet meal with white beans, tomato paste, kale, lemon, and Parmesan. It is nourishing, plant-forward, and well suited for vegetarian meal prep.
ItalianPlan this recipe
Creamy High Protein Pesto with Kale and Spinach
A fresh, creamy pesto made with spinach, kale, basil, cottage cheese, olive oil, and Parmesan. It is nut-free, protein-rich, freezer-friendly, and works well with pasta, sandwiches, rice, chicken, or salads.
4
Servings
10 min
Cook time
266
Calories
16 g
Protein
Ingredients
10 itemsServings
300 g Spinach Leaves- large bunch, stems removed
1 bunch Kale 
60 g Fresh basil leaves
2 cloves Garlic- 1 cup
225 g Cottage cheese - ¼ cup
4 tbsp Olive oil - freshly grated
50 g Parmesan cheese - to taste
Salt - to taste
Black pepper - optional
1 tsp Lemon juice
Required equipment
- Blender
Instructions
11 steps- 1
Note: This recipe only includes the sauce. Enjoy it with pasta, grilled chicken, rice, salad, or as a sandwich spread.
- 2
Bring a large pot of water to a boil.
- 3
Add
300 g Spinach Leaves and 1 bunch Kale and blanch for 1 minute, until wilted and vibrant. - 4
Transfer the greens immediately to an ice bath to stop the cooking.
- 5
Drain the
Spinach Leaves and Kale and squeeze out excess water. - 6
In a blender or food processor add: The
Spinach Leaves, Kale, 60 g Fresh basil leaves, 2 cloves Garlic, 225 g Cottage cheese, 4 tbsp Olive oil, and 50 g Parmesan cheese. - 7
Blend until smooth and creamy, adding a splash of water or more
Olive oil if needed to adjust the consistency. - 8
Add
Salt, Black pepper, and the optional 1 tsp Lemon juice. - 9
Blend again until fully combined.
- 10
Use with hot pasta, grilled chicken, rice, salad, or as a sandwich spread.
- 11
Store in an airtight container in the fridge for up to 4 days, or freeze in portions for up to 3 months.
Nutrition per servingCalculated from the ingredients used at 4 servings.
266
Kcal
16 g
Protein
5 g
Carbohydrates
18 g
Fat
Recipe details
Published
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