I adore summer for many reasons. Pretty much half of the year in Canada is dark and cold, so warmer weather and sunshine ought to be enjoyed. Of course, as someone who focuses on fresh ingredients and good flavor, I also relish the wonders of what I plant in the backyard each summer. Peppers are prominent in all their glory, as are tomatoes and herbs.
Usually two kinds of basil are an annual treat. Lemon basil just happens to be my favorite. Here I have used some of my harvest and pulsed it up to make a pesto to dress plump and buttery chickpeas.
If you want to make this recipe vegan, simply omit the goat cheese and adjust the amount of olive oil accordingly to make the paste. I did appreciate the creaminess the goat cheese added to the pesto, but either way, it is a delightful dish.
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|Chickpeas Dressed with Fresh Basil Pesto|
|Recipe by Lisa Turner|
Published on August 11, 2014
Plump buttery chickpeas tossed with a simple and creamy spiced pesto — an easy and tasty summer meal
Other chickpea dishes to indulge in:
Aloo Gobi with Chickpeas
Baked Chickpea Kofta Tacos with Avocado and Harissa
Chickpeas Smothered in a Tangy Tomato Gravy
Chickpeas with Mushrooms
On the top of the reading stack: various selections
Audio Accompaniment: Talk Talk - Laughing Stock