This pesto recipe has been life changing for me! It is the perfect addition to any dish, and is nut-free to accommodate those with allergies or sensitivities.
This recipe may surprise you, but it is a method I learnt from watching Massimo Bottura’s Masterclass. If you are looking for an Italian Chef to aspire to, this is your guy. He is not listed as a “Best of the Best” for nothing on the World’s 50 Best Restaurants.
I love this recipe, because you can make it with a handful of fresh basil and a few kitchen staples you probably have lying around. I have always loved making fresh homemade pesto, but most classic recipes call for the use of pine nuts which has always deterred me from making it in a spur-of-the-moment. Not because I don’t love pine nuts. But because, number one, I rarely have pine nuts lying around the house. And number two, they can be a bit expensive (especially when exported to the southern tip of Africa on the back of quite a weak currency).
So yes, here the gem of the pine nut is replaced with an overlooked, on it’s way to the bin, cheapest ingredient in your panty. Stale bread. Trust Massimo. This makes the most incredible light, bright green, fresh pesto to make on demand. And bonus, it’s not filled with potato flakes, preservatives and replacements to olive oil like some bottles of pesto on store shelves.
Pantry-Raid Basil Pesto with Breadcrumbs (nut-free)
Equipment
- Food processor/ blender/ Nutribullet
Ingredients
- 1 slice stale bread, toasted and cooled or ⅓ cup dried breadcrumbs
- 1 garlic clove
- 1 handful fresh basil leaves approximately one cup
- ¼ cup parmesan, finely grated
- ⅓ cup olive oil
- 2-3 tbsp iced water
- salt and pepper, to taste
Instructions
- Slice the garlic clove in half and rub the cut side on the inside of your blender.
- Break up the bread and place in the blender. Blend to coarse crumbs.
- Add the basil leaves (with stems), grated parmesan, and olive oil. Blend briefly to combine.
- Add iced water 1 tbsp at a time, blending briefly in between, until the pesto blends smoothly and forms a paste.
- Taste and season with salt and pepper. Store in a sealed container in the fridge.
