Looking for an easy, nut-free basil pesto recipe? Look no further, this No-Nut Chickpea Basil Pesto recipe uses garbanzo beans in place of pine nuts. Safe for nut allergies!
Leftovers & Storage: Nut-Free Chickpea Basil Pesto can be stored in an airtight container in the refrigerator for 5-7 days. If ingredients start to separate, pulse in a food processor or blender to redistribute.
Variations: Make it vegan by omitting the the parmesan cheese and substitute with 1-2 tablespoons of nutritional yeast. Make it oil-free by mixing with water. Experiment with different nut-free basil pestos by using white beans or, if you can eat seeds, sunflower or squash seeds.
Nutrition: This Nut-Free Chickpea Basil Pesto recipe is a great source of calcium, a good source of vitamin A, and is full of protein with the addition of chickpeas. A great nutrition addition to your next pasta or pizza recipe.
*This recipe does not include additional salt because the parmesan cheese is very salt already. However, when taste testing add a small amount if needed to fit your desired flavor.