Name: This Genius Nut-Free Pesto Leans on Roasted Chickpeas for Texture and Flavor
Total time: 55 min
Ingredients: Orechiette; 2 cups Italian-style 00 flour or all-purpose flour (about 8 1/2 ounces); 2 cups semolina flour (about 11 ounces), plus more for dusting; 1 teaspoon kosher salt; 1 cup plus 2 to 4 tablespoons warm water (about 100°F), divided; Pesto; 2/3 cup drained canned chickpeas, rinsed and patted dry; 1 cup packed fresh basil leaves; 1/2 cup olive oil; 2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for serving; 1 small garlic clove, smashed; 1 small serrano chile, seeded, if desired, and finely chopped; 1/2 teaspoon kosher salt, plus more for pasta water; 1/4 teaspoon black pepper; Homemade Orecchiette or 1 pound high-quality store-bought orecchiette

This Genius Nut-Free Pesto Leans on Roasted Chickpeas for Texture and Flavor

Be the first to rate & review!

Roasted chickpeas are the secret ingredient in chef Douglass Williams's satisfying pesto.

Douglass Williams

Published on September 25, 2023

Tested by

Food & Wine Test Kitchen

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

2/3 cup drained canned chickpeas, rinsed and patted dry
1 cup packed fresh basil leaves
1/2 cup olive oil
2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for serving
1 small garlic clove
1 small serrano chile, seeded, if desired, and finely chopped
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 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.
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.
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