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Deconstructed Kale Walnut Pesto with Chickpeas
Description
The depth of flavor in this deconstructed pesto can stand alone or be served over pasta.
Ingredients
- 2 Tablespoons Olive Oil
- 1 can (15 Oz. Can) Garbanzo Beans, Rinsed And Drained
- 1 bunch Red Kale, Stems Removed And Rough Chopped
- ½ cups Chopped Walnuts
- 2 cloves Garlic, Minced
- ½ teaspoons Fresh Ground Nutmeg
- ½ whole Lemon, Zest And Juice
- Freshly Grated Parmesan Cheese, For Topping
Preparation
Heat oil in large skillet over medium high heat. Add beans and spread into a single layer along the bottom of the pan. Cook for about 3 minutes without stirring, then stir and cook for another 3 minutes (to almost brown the peas). Add kale and saute for approximately 1-2 minutes. Add walnuts and garlic and continue to heat for 2 minutes. Add 1/4- 1/2 teaspoon fresh ground nutmeg, according to taste, and the zest and juice from 1/2 lemon.
Top with freshly grated parmesan cheese.
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