This is a different twist on pesto sauce. I make it without pine nuts or walnuts because we have a nut allergy in the family, so to give it a nutty flavor, I use chick peas, and it does the job well! It is more creamy than the traditional pesto sauce. Basil is one of my all-time favorite herbs. Add basil it to your sauces, on top of your pizza, in your pastas, and even your shakes, yes, your shakes (with raspberry sorbet, an unexpected and yummy combination)!!!! It is versatile, delicious and not overbearing. I use the sweet basil which can be found in the supermarket all year round.

Directions:
Carefully wash and dry the basil. (Basil will bruise very easily.) Pat each leaf dry and pull off each stem and discard. While it is air drying, set up the blender.  Add to the blender the basil, drizzle in about 1/4 cup of the extra virgin olive oil, salt, about 1 teaspoon of crushed or minced garlic (I like the store bought kind for this), a squeeze of half of lemon, and about 1 cup chick peas (already drained). You can use the leftover chick peas for my hummus recipe Dillish Hummus Then, add in a 1/2 a cup of freshly grated Parmesan cheese, some sea salt and a few tablespoons of water.

Blend this together. Once you have the right consistency blend really well to get out all the clumps. It needs to be pureed for at least 1-2 minutes. Above all things, taste it and be sure that you have added enough salt and garlic based on your families’ tastes. You can set this aside and serve over a penne pasta or spaghetti. Once you drain your pasta, add the pesto into the pot with the pasta and toss, put the flame on for a minute and serve hot with grated Parmesan cheese. Super easy and a healthy meal for the whole family. The chick peas in the Pesto Sauce add a good source of protein, so it’s satisfying and delicious. This will bring your kids back to kitchen table!