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400 g linguine (counting 100g per person)
2 cups packed fresh basil
1 clove garlic
1 ½ cups sprouted garbanzo beans (divided)
¼ cup extra virgin olive oil
Water
½ tsp. salt
1/3 cup Parmesan cheese
Rinse the basil well and pat dry.
In a food processor, start grinding the garlic. Add the basil leaves and a little bit of the olive oil. Process until the basil is broken up very fine. Next add 1 ¼ cup sprouted garbanzo beans, and blend until the mixture is smooth. Add the rest of the oil and some water until you achieve a nice smooth consistency. Add the Parmesan, season with salt, and stir.
Bring a pot of salted water to boil.
Cook the linguine according to the instructions on the box.
Drain the pasta, reserving ¼ cup of the cooking liquid.
Stir the drained pasta, reserved water, and the sprouted pesto together in the pot.
Serve with some fresh green beans and grated Parmesan.
Serves 4.
