Instant-Pot Italian Chickpea Stew with Pesto Recipe

Name: Instant-Pot Italian Chickpea Stew with Pesto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 1/2 packed cups fresh basil leaves (about 3/4 ounce); 1/4 cup extra-virgin olive oil, plus additional if needed; 1/4 cup grated Parmesan cheese (about 1 ounce); 1 garlic clove, minced; 1 tablespoon toasted pine nuts

Ingredients

1 1/2 packed cups fresh basil leaves (about 3/4 ounce)
1/4 cup extra-virgin olive oil, plus additional if needed
1/4 cup grated Parmesan cheese (about 1 ounce)
1 garlic clove, minced
1 tablespoon toasted pine nuts

PREP TIME 15m	COOK TIME 40m	TOTAL TIME 55m
YIELD 4 servings

Instructions

Combine the basil, oil, cheese, garlic, and pine nuts in a small food processor or blender. Pulse until a coarse paste forms, adding a tablespoon or two of water or more olive oil, if necessary to get a loose-enough consistency. Set aside 1/3 cup of pesto for this recipe; the remainder can be refrigerated in an airtight container for a week or so, or frozen for several months.

Dinner