Chickpea Basil Pesto

Vegan, gluten-free, no bake/raw, nut-free, refined sugar-free, soy-free

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If your food processor isn’t broken, it’s all downhill from here. Use this flavourful, lightened-up pesto on sandwiches, fried chickpeas, wraps, tofu, crackers, and more

Yield
3/4 cup
Prep Time
10 Minutes
Cook time
0 Minutes
Total Time
10 Minutes

Ingredients:

  • 2 garlic cloves
  • 4 tbsp extra virgin olive oil
  • 4 tbsp fresh lemon juice
  • 1 cup packed fresh basil, stems removed (30 grams)
  • 1/2 cup cooked chickpeas
  • 1 tbsp nutritional yeast (optional)
  • 1/2 tsp kosher salt, or to taste

Directions:

  1. With the food processor running, drop in the peeled garlic cloves through the top opening until minced.
  2. Scrape down the sides of the bowl, and add in the oil, lemon juice, and basil. Process until smooth, stopping to scrape down the bowl as needed.
  3. Add in the chickpeas and optional nutritional yeast. Process again until smooth. Add salt to taste and process. You can add a bit more oil or water to achieve your desired consistency. Scoop into a jar or air-tight container. Will keep in the fridge for 1 week or so.

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