Nut-Free Basil Pesto | USDA Recipe for Schools

Name: Nut-Free Basil Pesto | USDA Recipe for Schools
Ingredients: 1lb fresh basil; 1 ½ cup olive oil; ¼ cup garlic confit (if using raw garlic, use 1/8 cup fresh minced garlic instead); ½ cup roasted chickpeas; ½ cup low-sodium Parmesan cheese, grated; 2 Tbsp fresh lemon juice; ½ Tbsp Kosher salt; ½ tsp ground black pepper

projectbread.org

Roasted chickpeas give this versatile pesto its nutty flavor, making it perfect for pizza, pasta, chicken, fish, or Caprese salads—freezes well for easy access.

View full recipe on projectbread.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at projectbread.org.

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Ingredients

1lb fresh basil
1 ½ cup olive oil
¼ cup garlic confit (if using raw garlic, use 1/8 cup fresh minced garlic instead)
½ cup roasted chickpeas
½ cup low-sodium Parmesan cheese, grated
2 Tbsp fresh lemon juice
½ Tbsp Kosher salt
½ tsp ground black pepper