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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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No nuts or cheese go into this delicious, lemony herb sauce - but with flavours this bright, who needs them? Of course, stirring this into pasta (fettuccini with grilled asparagus is my favourite) you can always top with a sprinkle of gool ol' Parm-Regg. Ingredients:
1 1/2 cups fresh lemon balm |
1/2 cup fresh lemon thyme (or regular thyme) |
1/4 cup fresh oregano |
2 garlic cloves |
2 tablespoons sesame seeds |
1/4 cup roasted chickpeas |
2 tablespoons extra virgin olive oil |
2 tablespoons vegetable broth |
1 tablespoon white wine |
1 teaspoon lemon juice |
1/2 teaspoon sea salt |
1/2 teaspoon black pepper |
Directions:
1. Combine herbs and garlic in a food processor and pulse until mostly broken down.
2. Add sesame seeds and chickpeas and puree.
3. With the processor running, stream in the oil, broth, wine and lemon juice.
4. Taste for seasoning and add salt and pepper.
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