Comments on: Asparagus and White Bean Pesto Tart

By: Patty

Patty — Wed, 16 Dec 2009 15:58:36 +0000

This is very good!

By: , and a Fabulous Meal « Thoughtful Revolution

, and a Fabulous Meal « Thoughtful Revolution — Wed, 28 Oct 2009 22:12:30 +0000

[...] Isn’t this squash bisque a thing of pure freaking harvest beauty? Ditto on the asparagus pesto tart. And have a happy meat-free Thanksgiving! Check the bottom of the page for a true feat o’ [...]

By: Asparagus & White Bean Pesto Tarts « Being Healthy

Asparagus & White Bean Pesto Tarts « Being Healthy — Sat, 29 Aug 2009 00:10:32 +0000

[...] Preparation Instructions Possibly related posts: (automatically generated)White Beans with Tomatoes, Greens and Pesto [...]

By: Carrie

Carrie — Wed, 05 Aug 2009 20:53:23 +0000

I dont’ have a blender or a food processor (tisk tisk) so I’m going to try it with store bought garlic hummus and maybe sun dried tomatoes… I’ll let you know how it goes.
Also, green beans are fresh in Alaska now, so I’m substituting those as well.
Thanks for an amazing site!

By: Robin

Robin — Tue, 02 Jun 2009 04:54:12 +0000

I’ve made this tart 3 times now, twice when I was entertaining, and it’s always a big hit. The white bean pesto is so delicious on its own that I’ve started doubling the recipe so that I have some leftover… it makes for a great sandwich spread AND just a great dip in general. Thanks for posting!

By: Emily

Emily — Sat, 11 Apr 2009 15:50:14 +0000

Regarding the question from Lorena: I’m thinking of making this for Easter too, and I am probably going to use my blender rather than my food processor. It’s a heavy duty one and seems to work better than the processor for finely chopping cashews! So I’ll bet your blender would be great for it. : )

By: Lorena

Lorena — Sat, 04 Apr 2009 06:44:53 +0000

I’m thinking of making this for Easter since asparagus is abundant where I am, but I don’t have a food processor. Do you think this recipe would work in a blender?

I have a new professional-grade Waring blender, but I’m not sure if it’ll be able to handle this. Any advice would be greatly appreciated!

By: Day 35 « The 40-Day Vegan

Day 35 « The 40-Day Vegan — Sat, 04 Apr 2009 06:41:17 +0000

[...] has some dishes that are incidentally vegan, so I’m thinking about an appetizer (possibly VeganYumYum’s asparagus and white bean pesto tart), possibly another veggie dish, and a strawberry pie for dessert (I have to make up for my [...]

By: Veganessa » Blog Archive » Asparagus-Bean Tart

Veganessa » Blog Archive » Asparagus-Bean Tart — Tue, 24 Feb 2009 19:11:02 +0000

[...] recipe can be found here at VeganYumYum with beautiful photographs of the step by step process to making it. This is my [...]

By: RuthieAA

RuthieAA — Sun, 15 Feb 2009 22:18:21 +0000

I also made a variation on this recipe, and wanted to report on my success here where you blogged the original version. I had nut-allergic guests coming, so I couldn’t use pre-made pesto. Basil was also alarmingly expensive (because it’s February!) I bought some cilantro and made the cilantro pesto from Lorna Sass’ Recipes from An Ecological Kitchen, but with toasted tahini in place of the pine nuts. Then I blended that with the white beans, and more tahini, and some lime juice. I think I’ve commented on one of your other posts about substituting seeds for nuts, but this was the first time I made one of your recipes that way, and I wanted you to know that it was really successful, just in case you need to feed someone else who can’t eat nuts.