top of page

Nut Free Pesto

I tried this Nut free pesto recipe by the famous Italian chef, 'Massimo Bottura, and I just loved it. It's light, full of flavor and just goes so well with pastas, salads or sandwiches. And the best part, it is so much more affordable to make since we're not using Nuts, that are usually very expensive, but rather use 'Italian Breadcrumbs' made from old bread loafs, you typically have hanging around in your kitchen.

I use it with pastas, sandwiches and since it is so thin and creamy compared to a pesto made with nuts, it is perfect as a salad dressing as well.

So Let's do this...



For the Pesto

  • ½ cup 120 (118g) Basil Leaves

  • ¼ cup (60g) Mint leaves

  • ¼ cup (60g) Arugula

  • 3 Tbsp (20g) Parmesan cheese grated

  • 1½ Tbsp Pecornio cheese grated

Susu's Tip:

Place cheese in freezer about 30 min before grating. It will make the grating action a breeze.

  • 1 garlic clove, chopped

  • 4 Tbsp Italian Breadcrumbs

  • 1 Tsp kosher salt

  • ½ Tsp Sugar

  • 3-4 Ice cubes

  • ¼ Cup filtered Water

  • 2 Tbsp Olive oil


How To:

  • In a blender or food processor, combine all ingredients except for breadcrumbs, salt and sugar and pulse to a fine chop.

  • Then add the cheese, salt, sugar and and more water / olive oil if needed and pulse to incorporate.

  • Taste and adjust seasoning to taste.

  • The pesto will keep up to one week refrigerated.

Bon Appétit

Link to Video Recipe

21 views0 comments

Recent Posts

See All