Basil-chickpea pesto with sundried tomatoes

As I am in Bali, it’s hard to find nuts (except peanuts) and if you find them they are crazy expensive, so making a good pesto is a challenge. I tried a few variations for a Bali compatible pesto and the best one was with chickpeas, sesame paste and sundried tomatoes. And as I needed only 3 tablespoon of chickpeas for this recipe and the prepare and cooking time for dried ones it quite long, I also made hummus with the remaining amount (recipe will follow).

Chickpea-basil pesto

For one jam glass (300ml)

100g      fresh basil
100g      dried tomatoes
100ml   good olive oil
50g         freshly grated parmesan cheese
3              cloves of garlic
1              dried chili
3              tablespoon cooked chickpeas (30g)
1             teaspoon tahini (sesame paste)
Salt and ground black pepper to taste

1. That’s the hardest part: Let the chickpeas soak in water in the fridge for 10-12 hours. Afterwards cook them in salted water for 25-30 minutes until they are soft.

2. Let the chickpeas cool down for 5 minutes while plucking the basil leaves and adding them into a blender with the other ingredients. Puree for 1-2 minutes until creamy. You may have to add a little bit more oil or water if the mass is to firm.

Enjoy your homemade pesto with pasta, in salads or as dip. You can store it in the fridge for 1-2 weeks.

 

 

 

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