Tuesday, August 22, 2006

Pesto Chickpeas

As you may know, I am not a fan on pasta, but once again I found myself wanting pesto pasta. After figuring out it was really just the pesto I wanted, this is what I came up with:

Pesto Chickpeas:

1 cup cooked chickpeas
2 cloves garlic
olive oil
1/2 bunch basil
2 Tbl. chopped sun dried tomatoes
2 Tbl. pine nuts
salt and pepper to taste

1. Saute the chickpeas with some garlic and olive oil until the chickpeas are cooked all the way through.
2. Prepare the pesto. Food processors are best for this job, blenders second best, and mincing with a knife is third. My food processor left, the blender broke and I was left with a good sharp knife (I could write a country song!) Basically, process, blend, mince, everything together. Add some olive oil and mix until pasty.
3. Mix together and serve warm.

5 comments:

jess (of Get Sconed!) said...

I would totally go with this over pasta.

busdla said...

I was so inspired that I made this last night-- I mixed in olives and sauteed collared greens and couscous. It rocked! My kid even ate it. Thanks. I was turned on to your website by a friend.

Webly said...

I am so glad you liked the dish. I never have olives around, but that sounds great!

Pam said...

This looks fabulous! I love pesto and I put it on pasta just because it's what I know.. I'll definitely try this next time.

karina said...

This is a fab idea = pesto + chick peas. Excellent.