Time 10m Yield 1 cup. Number Of Ingredients 7 Steps:
Pulse the first 6 ingredients in a food processor until coarsely chopped. While processing, gradually add oil in a steady stream until mixture is smooth. Store in an airtight container in the refrigerator for up to 1 week.
Time 22m Yield Serves 4 Number Of Ingredients 0 Steps:
Put the pasta on to boil in salted water to the packet instructions (normally about 12 minutes) For the pesto: add 2 big handfuls of fresh, washed spinach to a bowl with the extra virgin olive oil, garlic, chickpeas, 4 fresh basil leaves and a good grind of black pepper and a little sea salt Blitz with a stick blender until a thick paste (it will be very thick and slightly dry. If very dry add a litte extra EV olive oil - different chickpeas need different amounts of oil) Add the parmesan cheese and the juice of ½ of a lemon and give it a few pulses just to mix [TOP TIPS: The lemon juice gives it a real zip, but also helps to keep the pesto stay vividly green by reducing the oxidation] Drain the pasta [TOP TIP retain some of the starchy water, it’s great for making a smoother sauce] and return to the pan. Add 4 heaped spoons of the pesto to the hot pasta and stir through. Add more if needed and some of the starchy water, a little at a time, until it’s glossy Scatter over some young basil leaves for freshness and a hit of basil [TOP TIP: If there’s pesto sauce leftover, pop it in a freezer bag and freeze as soon as it’s cool] This is brilliant as it is, or you can add chicken or sautéed tomatoes and asparagus, as I’ve done here Note if you’re making this because of nut allergies, check the labels on the ingredients.
