This nut-free pesto is from Douglass Williams, 2020 F&W’s Best New Chef, of Mida, Boston. Roasted chickpeas are used instead of pine nuts to give the sauce a nutty, satisfying flavor.
Williams: “I love the dish because it allows for a lot of customization and flexibility with the homemade nut free pesto.” Williams says, “It’s important for me that people who can’t eat nut products are able to enjoy the pesto because it has an [incredibly] pleasing texture and taste.” This recipe is meant to inspire people not only in their food choices but also in how they prepare it.
Fresh serrano peppers add a touch of heat to the pesto. Williams uses this pesto as a sauce for homemade Orecchiette. However, store-bought pasta or any other shape will work. This nut-free version of pesto goes well with toast, chicken thighs, or green beans. It can also be used in a salad of soba noodles and other pesto recipes.
Ingredients
- cup rinsed chickpeas canned, drained
- 1 cup packed fresh basil leaves
- 1/2 cup olive oil
- 2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for serving
- One small garlic clove
- One small Serrano chile finely chopped, with seeds if desired.
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/4 teaspoon black pepper
- Homemade Orecchiette (see above for recipe) or 1 pound high-quality store-bought orecchiette
Directions
- Preheat oven to 325degF. Spread the chickpeas evenly on a small baking sheet with a rim. Bake for 30 to 35 minutes until the chickpeas have dried on the outside and are still creamy at the center. Let cool for 5 minutes.
- In a food processor, combine chickpeas with basil, oil, and Parmesan. Add chile, garlic, salt and pepper. Process the mixture until it is creamy and the chickpeas have been finely chopped. This should take about 30 seconds. Stopping to scrape down the sides of the bowl when necessary. Transfer the mixture to a large, heatproof bowl.
- Bring a large pot with salted water up to high heat. Add Orecchiette (or any other pasta) to the boiling water. Cook with occasional stirring until al dente. This will take 2 to 3 mins for Homemade Orecchiette or as per package instructions. Using a slotted spoon, transfer Orecchiette to pesto in a bowl. Stir in 1/4 cup of pasta cooking liquid and continue stirring until a creamy sauce coats the Orecchiette. This should take about 30 seconds. If necessary, add additional cooking liquid, two tablespoons at a time, to thin out the sauce. Divide Orecchiette among four bowls and top with extra Parmesan if desired.
