Nut Free Pesto Pasta Recipes

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NUT-FREE PESTO PASTA



Nut-free pesto pasta image

A delicious twist on pesto, with a fresh flavour and no nuts.

Provided by adamldraper

Time 22m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Put the pasta on to boil in salted water to the packet instructions (normally about 12 minutes)
  • For the pesto: add 2 big handfuls of fresh, washed spinach to a bowl with the extra virgin olive oil, garlic, chickpeas, 4 fresh basil leaves and a good grind of black pepper and a little sea salt
  • Blitz with a stick blender until a thick paste (it will be very thick and slightly dry. If very dry add a litte extra EV olive oil - different chickpeas need different amounts of oil)
  • Add the parmesan cheese and the juice of ½ of a lemon and give it a few pulses just to mix [TOP TIPS: The lemon juice gives it a real zip, but also helps to keep the pesto stay vividly green by reducing the oxidation]
  • Drain the pasta [TOP TIP retain some of the starchy water, it's great for making a smoother sauce] and return to the pan. Add 4 heaped spoons of the pesto to the hot pasta and stir through. Add more if needed and some of the starchy water, a little at a time, until it's glossy
  • Scatter over some young basil leaves for freshness and a hit of basil
  • [TOP TIP: If there's pesto sauce leftover, pop it in a freezer bag and freeze as soon as it's cool]
  • This is brilliant as it is, or you can add chicken or sautéed tomatoes and asparagus, as I've done here
  • Note if you're making this because of nut allergies, check the labels on the ingredients.

NUT-FREE PESTO



Nut-Free Pesto image

This pesto recipe was handed down from my grandmother. You will notice it has no nuts, which were considered a "filler" in my Italian family. Everyone I serve this to says it's the best. -Mary Jo Galick, Portland, Oregon

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 7

2 cups loosely packed basil leaves
1 cup grated Parmesan cheese
1 cup packed fresh parsley sprigs
3 tablespoons butter, softened
2 garlic cloves, halved
1/4 teaspoon salt
1/2 cup extra virgin olive oil

Steps:

  • Pulse the first 6 ingredients in a food processor until coarsely chopped. While processing, gradually add oil in a steady stream until mixture is smooth. Store in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts : Calories 206 calories, Fat 21g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 293mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

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