1.5 cups fresh spinach (packed)
0.75 cups fresh basil (packed)
2 cloves garlic
juice of 1 lemon
zest of 1 lemon
0.5 cup olive oil
1 cup pine nuts, divided
salt and pepper to taste
16oz box orzo pasta (1 box)
24oz tub feta cheese (1 large tub)
1 chopped cucumber
1 15oz can drained chickpeas (garbanzo beans)
1 small bag dried pomegranates or cranberries
Start boiling water for the orzo - boil and cook as directed on packaging.
Meanwhile, put fresh spinach, basil, garlic, lemon juice, lemon zest, olive oil, salt, pepper, and half of your pine nuts in a food processor. Blend until it's a thick paste / sauce-like consistency.
When the orzo is done, drain it, but do NOT rinse the pasta. Stir in the pesto blend until well mixed. Refrigerate until cooled.
After pasta has cooled, mix in the chopped cucumber, the remaining pine nuts, chick peas, feta cheese, and the dried pomegranates. Stir, and serve.
Keep refrigerated.
Makes a LOT.
You can substitute the pine nuts with sunflower seeds to save money.
Dried pomegranates can be found in the salad toppings area, near the croutons.
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