We’ve been trying to think of ideas for all of this basil we’ve been getting from our CSA lately. After a couple of batches of pesto in recent weeks (made with basil, garlic scapes, pine nuts, nutritional yeast, and water), we tried something new; a chickpea, bell pepper, & pesto wrap. It was pretty good and was a fresh compliment to our baked sweet potato fries.
Fresh vegetable and bean wrap for the win!!
- 2 14 oz cans chickpeas
- 1 red bell pepper
- 4 scallions sliced thin
- 3 cups fresh basil 1 bunch
- 2 garlic scapes
- 1/4 cup pine nuts
- Red wine vinegar
- Salt & pepper
- Tomato sliced
Process basil and garlic scapes in a food processor until finely minced.
Add bell pepper, pine nuts, and scallions. Pulse until chopped fine.
Mix the basil & pepper mixture with the chickpeas and add several splashes of vinegar, salt, and pepper to taste.
Serve in flour tortillas with lettuce and tomato.
This easy summer dinner was great! Tag us on Instagram @veginspired and use the #veginspiredfoodie
Kathy and John