In this nut-free basil pesto from 2020 F&W Best New Chef Douglass Williams of Mida in Boston, roasted chickpeas replace pine nuts, bringing heaps of satisfying, nutty flavor and a touch of creaminess to the sauce.
“I love this dish because it offers huge customization and flexibility for the homemade nut-free pesto,” Williams says. “So many people can’t eat nuts, and for them to be able to experience the [incredibly] pleasurable texture and taste of this pesto is really important to me. This recipe is intended to create a path of revelation, not just in what people eat but how they cook: for themselves, for others, without fear or worry, with freedom and pride.”
The pesto gets a light touch of heat from fresh serrano chile. Williams likes to use this pesto to blanket homemade orecchiette, but good-quality store-bought orecchiette or other pasta shapes work great. The nut-free pesto is also delicious with toast, baked chicken thighs, green beans, in a soba noodle salad, and anywhere else you enjoy pesto.
Frequently asked questions
Are chickpeas lentils?
Both chickpeas and lentils are a part of the legume family. However, chickpeas are much larger than lentils, firmer in texture, and in general take longer to cook.
Can I make this in advance?
Pesto can be stored in an airtight container in refrigerator up to 2 days.
Notes from the Food & Wine Test Kitchen
This is a nicely balanced pesto, thanks in part to the inclusion of a finely chopped serrano chile, which adds a touch of heat to the nut-free pesto. If you prefer a milder, less spicy pesto, remove the seeds and inner membrane (where the heat is concentrated) from the chile, or omit it entirely.
Serve with
The nut-free pesto was made for our Homemade Orecchiette, though high-quality store-bought orecchiette works as well.
Suggested wine pairing
We recommend a lightly herbal Tuscan white like Poggio al Tesoro Solosole Vermentino to pair with this herbaceous and slightly earthy, nut-free pesto.
Ingredients
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2/3 cup drained canned chickpeas, rinsed and patted dry
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1 cup packed fresh basil leaves
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1/2 cup olive oil
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2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for serving
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1 small garlic clove
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1 small serrano chile, seeded, if desired, and finely chopped
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1/2 teaspoon kosher salt, plus more for pasta water
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1/4 teaspoon black pepper
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Homemade Orecchiette (see above for recipe) or 1 pound high-quality store-bought orecchiette
Directions
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Preheat oven to 325°F. Spread chickpeas in an even layer on a small rimmed baking sheet. Bake until chickpeas are dry on the outside but still creamy in the center, 30 to 35 minutes. Let cool 5 minutes.
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Combine chickpeas, basil, oil, Parmesan, garlic, chile, salt, and pepper in a food processor. Process until mixture is creamy and chickpeas are finely chopped, about 30 seconds, stopping to scrape down sides of bowl as needed. Transfer mixture to a large heatproof bowl.
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Bring a large pot of salted water to a boil over high. Add orecchiette (or the pasta of your choice) to boiling water. Cook, stirring occasionally, until al dente, 2 to 3 minutes for Homemade Orecchiette, or according to package directions. Using a slotted spoon, transfer orecchiette to pesto in bowl. Add 1/4 cup pasta cooking liquid, and stir until a creamy sauce forms and coats orecchiette, about 30 seconds, adding additional cooking liquid, 2 tablespoons at a time, if needed to thin the sauce. Divide orecchiette evenly among 4 bowls, and sprinkle with additional Parmesan, if desired.
Originally appeared in Food & Wine magazine, October 2023