Chickpea Zucchini Pesto
A yummy pasta-less version of the Italian classic pasta pesto. Though this is definitely not a low-calorie dish, it is so much healthier and I just love the added chickpea flavor.
Servings: 2
Calories: 483kcal
Ingredients
For the pesto
- 1/4 cup pine nuts roasted
- 2-3 cloves garlic
- 2-3 tablespoons nutritional yeast or parmesan cheese
- 2 tablespoons extra-virgin olive oil
- 1 cup fresh basil leaves
- sea salt to taste
- black pepper to taste
For the chickpea pesto
- 1 cup carrot finely chopped
- 1 cup onion chopped
- 2 cups zucchini finely chopped
- 1.5 cups cooked chickpeas (= 1/2 cup dried/soaked/cooked or 1 can drained)
- 1 cup tomato chopped
- 1 tablespoon dried rosemary
- black pepper to taste
- 1/4 lime/lemon juice only (use less if using lemon)
Instructions
- Optional: add chickpeas to a baking sheet, drizzle with a little oil and roast for 20 minutes in a preheated oven (400F or 200C).
- Meanwhile, add all pesto ingredients to a small blender and process until smooth.
- Heat cooking oil over medium heat. Cook onions for 2 minutes, while stirring.
- Stir in carrots, zucchini, and rosemary. Cook for another 5 minutes. Stir regularly.
- Add tomatoes and cook for 5-10 minutes more or until veggies start to soften. Stir regularly. Season with black pepper.
- Add cooked and/or roasted chickpeas, dash of lime/lemon juice, and pesto. Cook for 5 minutes more.