Spaghetti with Basil, Feta and Roasted Chickpea Pesto


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



18 responses to “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!).

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