Cheap and Easy Pesto

Pesto is delicious. It has 2 problems, though: pine nuts are expensive and have literally only 2 uses. Ain’t nobody got time for mortar and pestle. This recipe solves both those problems… assuming you have a food processor.

If you’re somewhere with a Metro, they sell basil in large clam shells that are about 4 cups of leaves.

You’ll want to make pasta the first time you make this so you can get a cup of the pasta water.

The recipe makes 3 cups of sauce, and about 1/3 of a cup is good for a serving of pasta. So 9 servings total

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Cheap and Easy Pesto

Prep Time8

Cook Time5

Total Time13

Course: Sauce

Cuisine: Canadian, Italian

Servings: servings

Calories: 313kcal

Ingredients

3-4 cups basil fresh, leaves only, packed
14 oz chickpeas drained and rinsed
1 cup olive oil
4 tsp chopped garlic
1 tbsp balsamic vinegar
salt and pepper to taste
1 cup pasta water (or more, depending on desired consistency)
1/4 cup grated parmesan

Instructions

Add the chickpea, garlic and parmesan to a food blender and blend on low until the chickpeas are fully ground- 1-2 minutes
Add the basil leaves to the processor and start processing on low, then slowly add the oil as it processes until the leaves break down and mix into the rest of the ingredients, then add the vinegar
Slowly pour in the water until the sauce begins to resemble your desired consistency.
Taste the sauce, add salt and pepper as desired and pulse to combine.

Nutrition