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.
Servings 8 Tablespoons
- 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