This is a super easy recipe, the lengthiest part is drying out out the chickpeas and they can be done up to two days in advance as long as they are kept in an air tight container.
I love pesto, and although there are plently of dairy free alternatives out there I have yet to find a dairy and nut free alternative – If you know of any please let me know! I have made this before removing the nut element entirely but without that crunch it really isn’t the same. Then yesterday it came to me, I was thinking about foods you can dry out as alternative snacks after a friend recommended making kale crisps, I used to dryout chichpeas and salt them with spices as a snack back in university. My little one isn’t alleric to chick peas and it dawned on me they would offer the perfect crunch and slightly nutty flavour that I’d been looking for to make my pesto.
Experimenting began and without too many trial and errors the perfect pesto was made. The best bit, I made it for me thinking that it was one that the toddler would enjoy when he’s a bit older, but after seeing mummy eating peppa pigs favourite ‘peesegetti’ he had to have a bowl too! Double win!
- 30g fresh basil
- 240g Chickpeas
- 1/2 cup of Olive oil
- 3 cloves of garlic
- Salt and pepper to taste
- 50g Violife prosociano grated
- First you have to dry out the chickpeas to get that nice nutty crunch any good pesto should have. Preheat the over to 200°c, rinse the chickpeas and spead out on a baking tray, cook for 40mins then turn down to 110°c for 30mins. Cook until slightly golden and crisp
- Blend the basil, garlic, olive oil, a handful of the chickpeas and the grated cheese together until smooth.
- Cook your pasta or spaghetti according to the packets instructions, and drain
- Pour the the pesto into your pasta and mix through
- Serve with a rocket salad, and some extra grated violife prosociano
Top tip: the left over chick peas make a great snack, i loke to spinkle them with a bit of salt, pepper, paprika and garlic granules for added flavour!