Chickpea and Spinach Pesto
It has been a while, and I apologize! I have been swamped with work and school and have been eating the same variation of oatmeal for the past couple of weeks. However, I finally got some time to actually cook up something, like with a stove...and utensils; it was crazy. I bring you a mild, mellow version of a somewhat cult classic: Pesto.
Everyone I know seems to have their own opinions on it. There are purist who reject anything but the traditional recipe and enthusiast, which will eat anything. This version, I think, combines the best of both worlds. You have your garlic-y, green-y goodness combined with a surprising element.
5 cups of baby spinach
1 can of chickpeas
1 T. of extra virgin olive oil
1 tsp. of sea salt
1/4 cup of pistachios
3 cloves of garlic
pinch of red pepper flake (omit if you aren't a fan of the spicy; I understand)
3 T. of water to thin out the sauce
Put inside your food processor and let it whirl until you arrive at a semi-thick consistency (remember to add water as you go to get it perfect). Toss with your favourite pasta shape and enjoy!
Labels: Cuisine from Genesis