Spaghetti with Basil, Feta and Roasted Chickpea Pesto

20140826-191217.jpg

Today I am making a delicious new pesto using ingredients found in every Mediterranean kitchen.

Basil is at the peak of its season right now and instead of pine nuts, I use roasted chickpeas and I am swapping the parmessan with feta.

And you will need :

A bunch of fresh basil leaves
1/4 cup roasted chickpeas
1/2 cup feta cheese, cut into small pieces or crumbled
2 garlic cloves
Sea salt
1/4 cup extra-virgin olive oil
3 tablespoons water

I use a hand blender

Blend all the ingredients in a large bowl until the mixture is smooth and consistent.
Taste and adjust the flavor and texture by adding more olive oil and water as necessary.
if you are using it with pasta, it should not be too thick.
I like to serve mine immediately.
Cook the spaghetti according to instructions on the packet. Allow 80g to 110g per portion depending on appetites.
Drain and add the pesto while the pasta is still hot.
Serve immediately

20140827-002929.jpg

 

Advertisements

18 thoughts on “Spaghetti with Basil, Feta and Roasted Chickpea Pesto

  1. Hm! That sounds intriguing! To make the roasted chickpeas do you just bake already cooked chickpeas in the oven until slightly dried out? I’m really interested in trying this pasta this weekend as I happen to have all the ingredients on hand (for once!).

    Like

  2. Pingback: Spaghetti with Basil, Feta and Roasted Chickpea Pesto | Food- Mafia

From the heart of the Mediterranean.... Thank you !

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s