| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Vegetarian | Vegtime1 | 4 | Servings |
INGREDIENTS
| 2 | T | Pine nuts |
| 1/2 | c | Cooked chickpeas, drained |
| reserve liquid | ||
| 2 | c | Lightly packed basil leaves |
| OR a mix of basil and | ||
| parsley | ||
| 2 | Cloves garlic, chopped | |
| 2 | T | Chickpea cooking liquid |
| 1 | T | Olive oil |
| Salt to taste | ||
| Grated Parmesan or Romano | ||
| cheese optional | ||
| 12 | Or large mushrooms, up to 16 | |
| OR about 24 small mushrooms |
INSTRUCTIONS
TO 6 SERVINGS DAIRY-FREE This chickpea pesto makes a delectable filling for mushrooms or it can be served in the traditional manner by stirring it into warm pasta. Preheat oven to 350 degrees. Toast pine nuts in dry skillet until aromatic and lightly colored. Be careful not to overcook. Combine pine nuts and chickpeas in food processor and grind. Add herbs and garlic and puree to a thick paste. Add chickpea liquid and process until blended. Add oil and process until incorporated. Add salt and mix. Sprinkle with cheese if desired. Remove mushroom stems and reserve for another use; clean mushroom caps. Fill caps with a tablespoonful (use a teaspoon for small mushrooms) of pesto. Place mushrooms in a baking dish. Bake until mushrooms are tender, about 15 minutes. Very large mushrooms may take longer to cook. PER SERVING: 36 CAL.; 1G PROT.; 2G TOTAL FAT (0 SAT. FAT); 4G CARB.; 0 CHOL.; 31MG SOD.; 1G FIBER Recipe by: Vegetarian Times Magazine, August 1998, page 35 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 389
Calories From Fat: 183
Total Fat: 21.1g
Cholesterol: 37.4mg
Sodium: 861.4mg
Potassium: 1494.5mg
Carbohydrates: 29.2g
Fiber: 16.7g
Sugar: 3.7g
Protein: 31.1g