Traditional pesto is really made with pine nuts. But I am allergic to pine nuts, and loving the taste of pesto, decided to come up with my own. (I also had an extra head of fresh spinach and an overgrowth of fresh basil….)
This is a very simple recipe, that yields about 1/2 a quart. You can use it mixed in with other items or as a stand alone.
1/4 cup. roasted chana (roasted chickpeas.. sold commonly at Indian grocers)
3 cups fresh spinach
2 cloves fresh garlic
1 lemon– both zest & juice
8-12 basil leaves
1/4-1/2 cup olive oil
First, toss your roasted chana into your food processor and pulse lightly. Add remaining ingredients except olive oil and pulse again.
Turn the food processor on, and drizzle olive oil slowly into food processor until all is used. Taste and adjust flavors as need be… for us this was perfect!