INGREDIENTS
2 cups
Basil
19 oz
Chickpeas, cooked or canned
1/2 tsp
Chili flakes plus some, red hot
6 cloves
Garlic
1/2 cup
Spinach
4 tbsp
Lemon juice, fresh-squeezed
1 tbsp
Lemon juice, freshly squeezed
1/4 cup
Pistachio spinach basil pesto
7/8 tsp
Salt
1/2 cup
Olive oil, extra virgin
2 tbsp
Olive oil
1/4 tsp
Cumin
1/2 cup
Pistachio, toasted