Vegan Super Feast with Easy Chickpea-sy Pesto
In an attempt to further cut out toxic things in my life, I quit smoking and eating meat and dairy for a couple weeks.
This was made much easier by living with in a vegetarian household with my good friend Helly, who is also lactose intolerant, as we would often eat meals together.
One of the meals I made for us all was this vegan super veggie bowl with sweet potato mash, chilli and garlic kale, lightly pickled red cabbage, carrot roses, blanched sugar snaps, chickpeas, red peppers, baby plum tomatoes, sliced avocado, blue corn chips, tricolore quinoa, topped with rambo radish sprouts, homemade avocado hummus and my latest experiment - a chickpea, tahini and basil pesto!
Chickpea, Tahini and Basil Pesto
1 - Garlic clove
6 tbsp - Extra virgin olive oil
4 tbsp - Fresh lemon juice
4tbsp - Tahini
2 cups - Fresh basil (chopped)
½ cup - Chickpeas (cooked)
1/2tsp - Himalayan rock salt
1/4tsp - Black pepper
1. Using a food processor, combine garlic, tahini, oil, lemon juice and basil and process until smooth.
2. Add in chickpeas, salt and pepper and process.
- Feel free to add a little more olive oil or water to achieve your desired consistency.