We absolutely adore the vibrant flavors of classic basil pesto, but we also enjoy exploring other tasty variations, such as this Chickpea and Mushroom Pesto. This culinary gem is made with aromatic basil, hearty mushrooms, protein-rich chickpeas, and rich, buttery pine nuts. It is a delightful twist of the classic recipe that will undoubtedly elevate your pasta dishes to unparalleled levels of deliciousness!
Mushrooms, chickpeas, and pine nuts are excellent sources of plant protein, making them a perfect addition to a healthy diet. To add an even more significant boost of protein you might want to serve the pesto over chickpea pasta.
Feel free to swap out the pine nuts for more affordable alternatives like walnuts or cashews, which will still provide a creamy texture. In case of nut allergies, pumpkin or sunflower seeds can be a suitable and delicious substitute. Enjoy experimenting with different flavors and textures!
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course dinner, Entree, Main Course
Cuisine Vegan
Servings 4servings
Ingredients
¼cupolive oil divided
3cupsmushrooms sliced
1cupcooked chickpeas
1cupbasil leaves
2clovesgarlic chopped
4tablespoonspine nuts walnutsor cashews
1teaspoonslemon zest
salt & pepper to taste
pinchof red pepper flakes
Vegan Parmesan cheese optional
1lbpasta
Instructions
In a dry pan toast the pine nuts until they begin to turn golden and fragrant. This will take 1-2 minutes. Don’t walk away from the pan, the nuts can burn very quickly.
Reserve about 1 tablespoon for sprinkling on top of the pasta, and add the remaining pine nuts to the bowl of your food processor and set aside.
Slice the mushrooms and saute them in a tablespoon of olive oil, over medium high heat, until all of their liquid evaporates.
Add the chopped garlic and saute for another minute.
Reserve about a quarter of the mixture for topping the pasta, and add the remaining cooked mushrooms and garlic along with the basil, chickpeas, and lemon zest to the pine nuts in the food processor.
While the processor is running drizzle in the remaining 3 tablespoons olive oil.
Add red pepper, if you are using it, and season to taste with salt and pepper.
Toss with your favorite pasta and top with the reserved mushrooms and pine nuts. Sprinkle with parmesan, if using.