Appetizers Italian-inspired

White Bean Cream with Pistachio Salsa Verde

Silky blended white beans topped with a chunky salsa verde of green olives, pistachios, parsley, garlic, chilli and lemon. No cooking needed.

GF SF Q
Tag key
  • GF Gluten-Free
  • SF Soy-Free
  • Q Quick
Back to Recipes More Recipes
Total 15 min
Prep 15 min
Cook 0 min
Marination —
Servings 4
Difficulty Easy

Ingredients

Bean cream

Pistachio salsa verde

Watch the video

Instructions

  1. Put the white beans in a blender with a drizzle of olive oil and a pinch of salt. Blend until completely smooth, 1 to 2 minutes, stopping to scrape down the sides.

    Drained white beans and olive oil in a blender jug, starting to break down into a cream
    Tip: Add the oil a little at a time. It loosens the cream and makes it silky.

  2. Spread the bean cream in a wide serving bowl and set it aside.

    Smooth white bean cream spread in a blue ceramic bowl

  3. Finely chop the pistachios, green olives, garlic, dried chilli and parsley.

    A chef's knife finely chopping shelled pistachios on a wooden board
    Tip: Chop everything by hand. A knife keeps the pistachios and olives in small, distinct pieces instead of a paste.

  4. Combine the chopped ingredients in a bowl with the lemon juice and a drizzle of olive oil, and mix into a chunky salsa verde.

    A green spatula mixing chopped olives, pistachios, parsley and chilli in a glass bowl

  5. Spoon the salsa verde over the bean cream and spread it out. Eat it as it is or with some bread.

    Pistachio salsa verde being tipped from a glass bowl onto the white bean cream

Storage & Meal Prep

Best eaten the day it is made. Keep leftovers covered in the refrigerator and eat them within 2 days; the salsa slowly loses its fresh green colour.

FAQ

Can I use canned white beans?

Yes. The recipe starts from a jar or can of white beans. Drain them well before blending so the cream does not turn watery.

Does the nutrition estimate include the olive oil?

No. The recipe adds olive oil as needed, so the estimate leaves it out. Each tablespoon you use adds roughly 120 kcal to the whole batch. Parsley and chilli are also left out because their amounts are to taste.

Is it gluten-free?

The bean cream and salsa contain no gluten ingredients. If you serve it with bread, choose a gluten-free bread.

Interactive Nutrition Map

Recipe ingredients

  • white beans225 g
  • salt1 pinch
  • green olives100 g
  • pistachios40 g
  • lemon0.5 medium
  • garlic1 clove

Per serving

162kcalCalories
6.9gProtein
16.3gCarbs
8.5gFat
5gFiber
Sodium441 mg19% DV
Potassium438 mg9% DV
Calcium79 mg6% DV
Iron3 mg17% DV
Magnesium51 mg12% DV
Vitamin C3.1 mg3% DV
Vitamin A8 µg1% DV
Vitamin K3.9 µg3% DV
Folate53 µg13% DV
Vitamin B120 µg0% DV

Estimated per serving from ingredients with nutrition data. Ingredients excluded from calculation are not represented. Missing data may understate values. Daily Values (DV) are based on 2,000 calories.

The Story Behind This Dish

A jar of white beans becomes a smooth, mild cream in a couple of minutes of blending. The interest comes from the topping: a hand-chopped pistachio take on salsa verde, with salty green olives, crunchy pistachios, plenty of parsley, garlic, a little dried chilli and lemon juice.

The contrast is the point: soft and gentle underneath, fresh and crunchy on top. Serve it as a starter to scoop up with bread, or eat it straight from the bowl.

Essential

Needed for the site to work, such as remembering this choice. Always on.

Analytics

Google Analytics shows us which pages are read and how visitors find us, so we can make better recipes.