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!
Optional:lemon zest, lemon juice to taste; salt to taste*
Instructions
Wash and prep the basil: Start by submerging basil in a bowl of water and cleaning it off to remove any dirt. Dry it using a salad spinner or lay it flat on a plate or kitchen towel.
Blend the greens, chickpeas, garlic, and oil: Toss the cleaned and dried basil in a food processor. Next, add chickpeas and garlic cloves. Pulse until finely chopped, slowly drizzling in olive oil until the chopped ingredients are completely covered in oil but still chunky.
Add parmesan cheese, spices, and lemon juice: Finish by adding in parmesan cheese, salt, and pepper. Give the pesto a taste and add more seasonings until it's flavored to your liking.
Notes
Leftovers + storage: This 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 notes: This 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.