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Cilantro Pesto With Chick Peas

Cilantro Pesto with Chick Peas

Cilantro pesto is full of flavor with hints of sesame, lemon and garlic. It's nut-free too yet full of texture and crunch from crispy, roasted chickpeas.
Course Sauce
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 Tablespoons
Calories 80kcal


  • ½ cup chickpeas (garbanzo beans) drained and rinsed
  • 2 cups cilantro leaves packed
  • 2 garlic cloves minced
  • 2 Tablespoons lemon juice
  • 2 teaspoons toasted sesame oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil


  • Preheat oven to 400 degrees F.
  • Place chickpeas in a single layer on a baking sheet covered with aluminum foil.
  • Roast chick peas for 25-30 minutes. Chickpeas will "rattle" in the pan when done and be slightly crunchy on the outside.
  • Allow chickpeas to cool.
  • Place cilantro, garlic, chickpeas, lemon juice, sesame oil, salt and pepper into a food processor.
  • Slow stream in olive oil and pulse until the chickpeas are chopped and the mixture is a spreadable consistency.


Calories: 80kcal | Carbohydrates: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 35mg | Vitamin A: 270IU | Vitamin C: 2.8mg | Calcium: 8mg | Iron: 0.2mg