Basil Chickpea Pesto with Asparagus and Carrot Noodles
Carrot noodles meet tender white asparagus and a creamy basil-chickpea pesto in this bright, plant-based dish. The pesto needs no parmesan and no oil, because the chickpeas alone give it a silky, full-bodied texture. It comes together in just a few minutes and proves that plant-based cooking is anything but boring.
Ingredients
- 400 g carrots
- 500 g white asparagus
- 220 g chickpeas, drained weight, from a tin
- 2 handfuls fresh basil
- 6 tbsp lemon juice, juice of 1 lemon
- salt
- pepper
- erythritol sweetener, for the asparagus cooking water; or a pinch of sugar
- oil, for cooking the carrot noodles
- water, optional, to loosen the pesto to your preferred consistency
- parmesan, optional, to serve
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 310 kcal | 620 kcal |
| Carbohydrates | 38 g | 76 g |
| Protein | 14 g | 28 g |
| Fat | 8 g | 16 g |
| Fibre | 12 g | 24 g |
| of which sugar | 12 g | 24 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Peel the asparagus and cut into bite-sized pieces. Cook in boiling water seasoned with salt and a little sweetener until tender.
- Peel the carrots, then use a vegetable peeler to shave them into long, thin ribbons to make your carrot noodles.
- Tip the chickpeas into a sieve, drain and rinse thoroughly under cold water. Transfer to a tall jug or beaker.
- Pick the basil leaves from the stalks, wash and add to the chickpeas. Add the lemon juice, salt and pepper, then blitz with a stick blender to a smooth pesto. Work in a splash of water if needed to reach your preferred consistency. Taste and adjust the seasoning.
- Heat a little oil in a frying pan and cook the carrot noodles for about 2 to 3 minutes. Season with salt.
- Arrange the carrot noodles and asparagus on plates, spoon over the basil-chickpea pesto and, if you like, finish with a little freshly grated parmesan.
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Nutrition facts per serving (estimate)
| Calories | 310 kcal |
|---|---|
| Carbohydrates | 38 g |
| Protein | 14 g |
| Fat | 8 g |
| Fibre | 12 g |
| of which sugar | 12 g |
Frequently asked questions
What are carrot noodles?
Carrot noodles are thin ribbons of raw carrot shaved off with a vegetable peeler. They look like tagliatelle and make a gluten-free, lower-carb alternative to classic pasta.
Can I make the pesto without a stick blender?
Yes, you can blitz the ingredients in a jug blender or a small food processor. The longer you blend, the creamier the pesto becomes.
Is this recipe really vegan?
Yes, the base recipe is vegan. The optional parmesan means it is no longer vegan, so simply leave it out or swap in a vegan hard cheese.
Can I use green asparagus instead of white?
Absolutely, green asparagus works just as well. It doesn't need peeling and has a slightly shorter cooking time.
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