Spaghetti with Basil, Feta and Roasted Chickpea Pesto

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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

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18 responses to “Spaghetti with Basil, Feta and Roasted Chickpea Pesto”

  1. Yes, I still don’t fully understand the bucket method. But, the spaghetti looks really, really good! I gotta try this some time.

    1. Yes you must and I am sure you will enjoy it as you always enjoy Mediterranean flavors! have a great week …

  2. I shall be eating this TONIGHT !!!! 🙂

    1. You will love it Margaret Rose, guaranteed 🙂

  3. What an interesting combination. All ingredients used in Middle-Eastern cooking and yet as many varieties of pesto as I make, I did not come up with this combination. A great one!

    1. thank you Fae and hello 🙂

  4. Yum! So fresh and good for you–I need to try this.

  5. 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!).

    1. We buy Chick peas roasted, dry roasted :). if you dont have them, there os a very nice recipe http://sallysbakingaddiction.com/2013/10/07/crunchy-cinnamon-sugar-roasted-chick-peas/ but instead of cinnamon and sugar I would use cayenne and salt or paprika and salt. Let me know how yoir pasta turns out ! Good weekend to you …

      1. Aha! Thanks! I’ll let you know when I give it a try. =)

  6. What a great idea to use roasted chickpeas. Thank you! xoM

    1. Roasted chickpeas are delicious and easily forgotten, i think they add so much more flavor than pine nuts and they are a fraction of the price !

    1. Thank you so much for referring to my recipe 🙂

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