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Ingredientes
- 2 Tbsp. pine nuts
- 1/2 c. cooked chickpeas, liquid removed (reserve liquid)
- 2 c. lightly packed basil leaves Or possibly a mix of basil and parsley
- 2 x cloves garlic, minced
- 2 Tbsp. chickpea cooking liquid
- 1 Tbsp. extra virgin olive oil Salt to taste Grated Parmesan or possibly Romano cheese, (optional)
- 12 med or possibly large mushrooms, up to 16 Or possibly about 24 small mushrooms
Direcciones
- 4 TO 6 SERVINGS DAIRY-FREE
- This chickpea pesto makes a delectable filling for mushrooms or possibly it can be served in the traditional manner by stirring it into hot pasta.
- Preheat oven to 350 degrees. Toast pine nuts in dry skillet till aromatic and lightly colored. Be careful not to overcook. Combine pine nuts and chickpeas in food processor and grind. Add in herbs and garlic and puree to a thick paste. Add in chickpea liquid and process till blended. Add in oil and process till incorporated. Add in salt and mix. Sprinkle with cheese if you like.
- Remove mushroom stems and reserve for another use; clean mushroom caps.
- Fill caps with a tablespoonful (use a tsp. for small mushrooms) of pesto. Place mushrooms in a baking dish. Bake till mushrooms are tender, about 15 min. Very large mushrooms may take longer to cook.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 96 | |
| Calories from Fat 27 | 28% |
| Total Fat 3.17g | 4% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 94mg | 4% |
| Potassium 320mg | 9% |
| Total Carbs 13.35g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.69g | 1% |
| Protein 5.08g | 8% |
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