Pantry-Raid Basil Pesto with Breadcrumbs (nut-free)
A quick & easy fresh pesto you can make at home (no pine nuts needed) - inspired by Massimo Botturo's Basil and Mint Breadcrumb Pesto.
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.
Notes
This recipe is best made for use straight away, it will start to oxidise if stored for a couple of days in the fridge.
The best thing about this recipe is you don't need pine nuts (which are a bit on the expensive side) or any nuts at all! And as an added benefit, its only subtle on the garlic so work-lunch friendly!
This pesto is inspired by the famous (and best, in my opinion) Italian chef, Massimo Botturo - who makes it with fresh mint and thyme (see here). The breadcrumbs make for a slightly lighter, fresher pesto - a must try!