Deconstructed Kale Walnut Pesto with Chickpeas

Pesto originated in Genoa, Italy, and traditionally consists of basil, garlic, pine nuts, Parmesan cheese, and olive oil. This deconstructed version with kale and walnuts is a healthier twist on the classic recipe.

This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Deconstructed Kale Walnut Pesto with Chickpeas

Cooking Method: Blending, Boiling Cuisine: Italian Courses: Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Rest Time 5 min Total Time 30 mins

Servings: 4 Calories: 1120

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Kale
• 1 cup Walnuts
• 2 clove Garlic
• 2 tablespoon Lemon juice
• 4 tablespoon Olive oil
• 1 teaspoon Salt
• 1 can Chickpeas
• 1 cup Cherry tomatoes
• 4 tablespoon Parmesan cheese

Instructions

1. Bring a pot of water to boil and blanch the kale for 2 minutes. Drain and rinse with cold water.
2. In a blender, combine the blanched kale, walnuts, garlic, lemon juice, olive oil, and salt. Blend until smooth.
3. In a separate pot, heat the chickpeas until warm.
4. To serve, divide the kale walnut pesto into bowls. Top with warm chickpeas, cherry tomatoes, and grated Parmesan cheese.
5. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 20g7%

Sugars 2g

Protein 9g18%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.