Lemon and Basil Bean Cream, simple and creamy: a light and versatile appetizer, ready in a few minutes.
The lemon and basil bean cream is a simple and quick recipe, perfect for those looking for a light and fresh-tasting appetizer. Thanks to the combination of white beans with lemon juice and basil leaves, this cream is creamy, aromatic, and ready in a few minutes, without the need for cooking.
This is a versatile preparation: you can use it as a spread on crostini or toasted bread, as a salad dressing, or as a base to enrich vegetable dishes and delicious appetizers. It is a balanced, light, and fragrant cream, also ideal for those following a healthy or vegetarian diet.
The recipe uses simple ingredients, available in any kitchen, and requires few steps: a blender and a few minutes are enough to achieve a velvety and uniform consistency. It is a practical solution for both quick lunches and more refined occasions when you want to serve an elegant appetizer without complications.
Preparing the lemon and basil bean cream means bringing to the table a dish with a delicate yet decisive flavor, capable of enhancing each ingredient it is paired with. A recipe that combines practicality and taste, perfect to experiment with in different variations or to enrich with a drizzle of extra virgin olive oil for an extra final touch.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this recipe. If you have any other doubts you can write a comment or use the appropriate contact form.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 79.49 (Kcal)
- Carbohydrates 10.70 (g) of which sugars 0.53 (g)
- Proteins 3.59 (g)
- Fat 2.80 (g) of which saturated 0.42 (g)of which unsaturated 0.22 (g)
- Fibers 2.83 (g)
- Sodium 216.75 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Lemon and Basil Bean Cream
- 7 oz canned cannellini beans
- 3 tbsp lemon juice
- 1 clove garlic
- 1 sprig basil
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Tools
- Bowls
- Strainer
- Lemon Squeezer
- Blender
Recipe for Lemon and Basil Bean Cream
This recipe is part of the collection Lemon, recipes from appetizer to dessert.
Start preparing the lemon and basil bean cream by draining the beans and rinsing them with cold water.
Transfer them to the blender and season with salt and black pepper.
Add a garlic clove, with the core removed, half for a milder taste.
Add to the blender the juice of one lemon and a tablespoon of extra virgin olive oil.
Finish with a few basil leaves previously washed and dabbed with paper towels, about ten leaves will be perfect.
Blend until you get a nice smooth cream.
Transfer the bean and basil cream into a small bowl and serve immediately at the table or store it in the refrigerator in an airtight container.
Don’t miss the collection No-cook sweet and savory recipes.
Simple and Creamy White Bean Cream with Lemon and Basil.
This lemon and basil bean cream is a little ally in the kitchen: quick to prepare, light, and versatile, it is suitable for multiple combinations and always adds a touch of freshness to your dishes. Simple yet fragrant, it is ideal for those who love to bring taste and practicality to the table without giving up on lightness.
You can also find this recipe in the collection Vegan sweet and savory recipes.
FAQ (Frequently Asked Questions)
How long does it keep?
You can keep this cream in the refrigerator in an airtight container for 2-3 days.
It is not recommended to freeze it.Can I use other types of beans?
You can also use Spanish white beans.
Can I use lime instead of lemon?
Sure, but remember that compared to lemon, it has a more sour taste.
Also try the lemon and basil cream!
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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