It would be a classic pesto, if not for the delicate chickpeas, the sweetness of tomato paste and the explosive taste of Tabasco.
- 100 g of chickpeas;
- 2 cups of green basil leaves;
- ¼ cup pine nuts;
- 3 cloves of garlic;
- ¼ cup olive oil;
- ¼ cup of lemon juice;
- 2 teaspoons of salt;
2-3 drops of Tabasco;
- 1 teaspoon of tomato paste.
Soak the chickpeas for 6-8 hours. Drain the water and fill the new one so that it covers the pea of 2 centimeters. Cook over low heat until the chick peas are soft. The structure should be preserved.
Rinse the basil, peel the garlic and chop them together with chickpeas and nuts in a blender. Add lemon juice and olive oil mixed together. Blend again blender to a homogeneous consistency.
Enter tomato paste and salt, mix. Add a couple drops of Tabasco and mix again.