Avocado Kale Pesto with Crushed Chickpea’s

I’m posting this from beautiful Catalonia, we’ve finally made it to our place in the Spanish mountains – not been here since Christmas and it’s good to be back. Feeling more relaxed already and only been here a couple of hours. Off for a walk along the river to one of the prettiest villages later, happy days!

So I’m still experimenting with new pesto recipes and this is my latest creation. It’s a super healthy avocado, pistachio and kale combination and it’s delicious!

I combined the creamy, lemony green pesto with crushed chickpeas and then dolloped it on my buckwheat pancakes –  really substantial and tastes amazing!

I think this avocado kale pesto/crushed chickpea combo would also work really well on a baked sweet potato or would make a delicious sandwich filling, I’m thinking rye or sourdough.


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  2 servings
  10 minutes preparation time
  5 minutes cook time


Avocado Pesto

  • 1 avocado
  • 2 cloves garlic
  • 1/4 cup pistashio’s
  • 2 cups kale
  • Juice half lemon
  • Pinch himalyan salt and black pepper
  • 1 can organic chickpeas
  • Buckwheat pancakes
  • Crushed pistashio’s
  • Radishes



  1. Add the garlic, kale and pistashio’s to your food processor and blitz. Add the in avocado, lemon juice, salt and pepper and blitz again to smooth and creamy.
  2. Pop the chickpea’s into a bowl and crush them a little then add the pesto and mix to combine. You may want to add a little more lemon juice, salt and pepper.
  3. Make the buckwheat pancakes – recipe here.
  4. Top the pancakes with the avocado pesto then top with extra crushed pistashio’s and crunchy radishes.

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