While I love pesto I realise that those with nut allergies can be left out. So I came up with this delicious nut-free pesto which ticks all the taste boxes but is great for everyone.
I share a lot of pesto recipes here. To me pesto is real fast food. You can do so much with it. From adding it to pasta to stirring it into soup.
Spreading it on bread to using it as a dip for a party or just for yourselfin front of the TV with a glass of wine and some crisps.
But I haven’t shared an allergy friendly, vegan free from nuts pesto with you before and it’s high time I did.
Actually this nut-free pesto is also dairy-free as the toasted breadcrumbs I use in the recipe also replace the parmesan cheese.
In Italy poor people would use bread to replace cheese if they didn’t have any and breadcrumbs became known as paupers cheese.
Feel free to add parmesan if you wish. I like to make it both ways, either with or without the cheese.
The keen reader of Larder Love will know that I adore pesto. So much so that I wrote a book about it. Yes, if you get that into a subject go write a book about it!
This delightful Ebook contains over 75 recipes for all types of pesto from herb based pestos to ones made using veggies. There are even weedy pestos too. And best of all my fruit-based dessert pestos. There are also loads of recipes for how to use your homemade pestos too.
Ingredients for nut-free pesto
Anyway back to that nut-free pesto. You will need 2 slices of good quality white bread, a sprig of fresh thyme or a good pinch of dried thyme, a clove of garlic.
Plus two tablespoons of chopped fresh basil and the same of chopped fresh parsley, salt and pepper and extra virgin olive oil.
Note on herbs
Use any combo of herbs that you like for this.
How to make nut-free pesto
With this nut-free pesto you want to replace the nuts (and parmesan) with the bread. Now just using the bread as it is wouldn’t hold much taste or texture.
I have cut the bread into cubes, seasoned it with salt and pepper plus some dried thyme and toasted it. Basically making croutons.
Whizz the garlic in your food processor along with the herbs’
Now simply throw those croutons and PULSE. Don’t just switch it on and leave it.
If you do that you will just end up with a smooth paste. You want your nut-free pesto to have the proper consistency of normal pesto so leave some texture in there.
Add seasoning and as much olive oil as you like.
How long will this keep?
Your pesto will keep in the fridge for up to 2 weeks. Make sure the top of the pesto is covered with oil to keep that vibrant colour.
You can use your pesto in so many ways, from adding to a simple bowl of spaghetti to using as a dip.
Or spreading on a sandwich or dolloping into soup, the choice is yours, but this nut-free pesto will make your taste buds sing, in Italian of course!
Looking for more super easy pesto recipes to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Allergy friendly nut-free vegan pesto
- 2 slices white bread
- 1 sprig thyme or 1/2 tsp dried thyme
- salt and pepper
- 1 clove garlic
- 2 tbsp basil chopped
- 2 tbsp parsley chopped
- 1/2 cup extra virgin olive oil
- Cut the bread into 1cm cubes and toss with the salt, pepper and thyme and drizzle with a little olive oil
- Bake in the oven till golden and crisp, remove and allow to cool completely
- Whizz the garlic in food prcessor along with the herbs
- Add the croutons and pulse till you have crumbs
- Finally add the olive oil till you have the consistancy you prefer. season to taste