| Prep Time | 15 minutes |
| Servings |
|
Ingredients
- 1 Bunch of basil
- 1 hand full of baby spinach leaves
- 1 400 g tin of chickpeas reserve the liquid
- 1 clove of garlic
- Juice of half a lemon
- 1/3 cup tablespoons rice bran oil
- 100 g fresh parmesan cheese block not grated
- Salt and Pepper to taste
Ingredients
|
|
Instructions
- Place the basil leaves & spinach in a blender/food processor, add peeled garlic, chickpeas, lemon juice and oil.
- Blend until your desired consistency - some people like it really smooth, others love it chunky
- If too thick, use some of the reserved chickpea juice to thin to your preferred consistency
- Mix in parmesan cheese and add salt and pepper to taste.
Recipe Notes
Equipment
Blender or hand chopper
Measuring spoons and cups
Grater
Optional Extra's
Stir through fresh cooked pasta, add chicken and top with fresh grated parmesan
Lots of Kids love pesto through scrambled eggs to make green eggs and ham!
If you have no nut allergies in your family, you can put toasted pinenuts or cashews instead of the chickpeas
Adult Assistance
Using the blender or chopper
Using the grater
Opening the tin
Share this Recipe
My Son John just made this and it was delicious! Thank you Get Kids Cooking for getting my son interested in cooking!
That is great to hear, it’s one of our most popular recipes! We really appreciate you taking the time to post feedback!