This chickpea pesto makes a delectable filling for mushrooms or it can be served in the traditional manner by stirring it into warm pasta.
- 2 Tbs. pine nuts
- 1/2 cup cooked chickpeas, drained (reserve liquid)
- 2 cups lightly packed basil leaves or a mix of basil and parsley
- 2 cloves garlic, chopped
- 2 Tbs. chickpea cooking liquid
- 1 Tbs. olive oil
- Salt to taste
- Grated Parmesan or Romano cheese (optional)
- 12 to 16 medium to large mushrooms, or about 24 small mushrooms
- Preheat oven to 350F. Toast pine nuts in dry skillet until aromatic and lightly colored. Be careful not to overcook. Combine pine nuts and chickpeas in food processor and grind. Add herbs and garlic and purée to a thick paste. Add chickpea liquid and process until blended. Add oil and process until incorporated. Add salt and mix. Sprinkle with cheese if desired.
- Remove mushroom stems and reserve for another use; clean mushroom caps. Fill caps with a tablespoonful (use a teaspoon for small mushrooms) of pesto.
- Place mushrooms in a baking dish. Bake until mushrooms are tender, about 15 minutes. Very large mushrooms may take longer to cook.
- Serving Size: Serves 4 to 6
- Calories: 36
- Carbohydrate Content: 4 g
- Fat Content: 2 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Sodium Content: 31 mg