It’s been almost a year since I have been in Ohio and I must say so far it’s been one of the most rewarding experiences of my life. I have had the privilege to work in the community and the response has been overwhelmingly positive. Today I was invited to attend a healthy eating expo in Columbus with It’s All Natural Health Food Store, where I do monthly cooking classes. I had the most lovely time where I met so many people, I shared with them about my blog, my cooking classes, my cookbook, my health coaching program. I got the opportunity to answer many questions about healthy lifestyle. There were many other vendors there, like Green Bean Delivery and Walmart. YesWalmart was there giving to everyone bananas, apples, and oranges. Apparently, they are increasing their selection of health foods, I knew they would not want to miss out on the latest rave about healthy living.

After spending time in the city I decided I wanted to make a quick and easy dish. This asparagus chickpeas and pesto was perfect for I knew I wanted to make some of my handmade soaps. For the pesto, I used a combination of parsley, basil, and cilantro. I also used almonds but you are welcome to use cashews, macadamia or pine nuts. I blanched the asparagus but roasting them would also be fine. To make it oil free, you can use vegetable broth instead of oil. This dish was perfect and I will definitely make it again soon.

Ingredients:

1 pound asparagus

2 cups cooked or 1-15 ounce can chickpea, rinsed and drained

1 cup cherry tomatoes, sliced

1/2 cup almonds

1/2 cup cilantro leaves

1/2 cup basil leaves

1/4 cup parsley leaves

3 cloves garlic

1/4 cup plus 2 tablespoons olive oil or vegetable broth

1 tablespoons lemon juice

1 tablespoon nutritional yeast flakes (optional)

Sea salt to taste

Directions:

Bring a large pot of water to boil on medium heat. Trim asparagus discarding tough ends, add them to boiling water for about a minute. Remove and drain water using a colander, rinse with cold water. Transfer asparagus into a large serving bowl, add chickpeas, tomatoes and set aside. Place almonds, cilantro, basil, parsley and garlic in a food processor. Process until mixture looks like crumbs. Add olive oil, lemon juice, nutritional yeast flakes and salt. Process until fully combine. Mix pesto with vegetables until fully coated. Delicious served with a salad or a side dish.