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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
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Tablespoons
Calories
80
kcal
Author
Marjory Pilley
Ingredients
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
Instructions
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.
Nutrition
Calories:
80
kcal
|
Carbohydrates:
2
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
103
mg
|
Potassium:
35
mg
|
Vitamin A:
270
IU
|
Vitamin C:
2.8
mg
|
Calcium:
8
mg
|
Iron:
0.2
mg