By Devi Poojari
This vibrant green pesto made with fresh green chana is a seasonal treat that is hard to miss! The pesto also doubles up as a spread for sandwiches or sauce for pasta.
1 cup fresh green chana, steamed ¼ cup pumpkin seeds 1.5 cups basil leaves 8 cloves garlic ¼ cup parmesan cheese ½ cup olive oil Juice of half lemon Salt, to taste
Toast the pumpkin seeds until lightly browned and add to a blender jar along with the steamed chana, basil, garlic and cheese.
Grind to a coarse mixture and add the olive oil, lemon juice and salt before whizzing again.
Add a pinch of sugar to retain the bright green colour and transfer to an air-tight jar.
Store in the fridge for up to a week and use on toast, wraps, sandwiches, etc.