Stuffed avocados with tomato and chickpeas tossed in a fresh pesto sauce. A fast, easy, no heat summer recipe.
1 large bunch of basil leaves, washed & stems removed
1/3 cup pine nuts
3 cloves garlic
3/4 cup grated Parmesan
3 tablespoons extra virgin olive oil
1 cup cherry tomatoes
1 can chickpeas, drained, rinsed, and dried