Food Recipes Sauces, Condiments and Preserves Pesto Sauce This Genius Nut-Free Pesto Leans on Roasted Chickpeas for Texture and Flavor Be the first to rate & review! Roasted chickpeas are the secret ingredient in chef Douglass Williams's satisfying pesto. By Douglass Williams Douglass Williams A 2020 F&W Best New Chef, Douglass Williams is the chef and owner of MIDA in Boston. He was a James Beard Award semifinalist for Outstanding Chef in 2022 and Best Chef: Northeast in 2020 and 2023. Food & Wine's Editorial Guidelines Published on September 25, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Photo: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Active Time: 20 mins Total Time: 55 mins Yield: 4 servings In this nut-free basil pesto from 2020 F&W Best New Chef Douglass Williams of Mida in Boston, roasted chickpeas replace pine nuts, bringing heaps of satisfying, nutty flavor and a touch of creaminess to the sauce. “I love this dish because it offers huge customization and flexibility for the homemade nut-free pesto,” Williams says. “So many people can’t eat nuts, and for them to be able to experience the [incredibly] pleasurable texture and taste of this pesto is really important to me. This recipe is intended to create a path of revelation, not just in what people eat but how they cook: for themselves, for others, without fear or worry, with freedom and pride.” The pesto gets a light touch of heat from fresh serrano chile. Williams likes to use this pesto to blanket homemade orecchiette, but good-quality store-bought orecchiette or other pasta shapes work great. The nut-free pesto is also delicious with toast, baked chicken thighs, green beans, in a soba noodle salad, and anywhere else you enjoy pesto. Frequently asked questions Are chickpeas lentils? Both chickpeas and lentils are a part of the legume family. However, chickpeas are much larger than lentils, firmer in texture, and in general take longer to cook. Can I make this in advance? Pesto can be stored in an airtight container in refrigerator up to 2 days. Notes from the Food & Wine Test Kitchen This is a nicely balanced pesto, thanks in part to the inclusion of a finely chopped serrano chile, which adds a touch of heat to the nut-free pesto. If you prefer a milder, less spicy pesto, remove the seeds and inner membrane (where the heat is concentrated) from the chile, or omit it entirely. Serve with The nut-free pesto was made for our Homemade Orecchiette, though high-quality store-bought orecchiette works as well. Suggested wine pairing We recommend a lightly herbal Tuscan white like Poggio al Tesoro Solosole Vermentino to pair with this herbaceous and slightly earthy, nut-free pesto. Ingredients 2/3 cup drained canned chickpeas, rinsed and patted dry 1 cup packed fresh basil leaves 1/2 cup olive oil 2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for serving 1 small garlic clove 1 small serrano chile, seeded, if desired, and finely chopped 1/2 teaspoon kosher salt, plus more for pasta water 1/4 teaspoon black pepper Homemade Orecchiette (see above for recipe) or 1 pound high-quality store-bought orecchiette Directions Preheat oven to 325°F. Spread chickpeas in an even layer on a small rimmed baking sheet. Bake until chickpeas are dry on the outside but still creamy in the center, 30 to 35 minutes. Let cool 5 minutes. Combine chickpeas, basil, oil, Parmesan, garlic, chile, salt, and pepper in a food processor. Process until mixture is creamy and chickpeas are finely chopped, about 30 seconds, stopping to scrape down sides of bowl as needed. Transfer mixture to a large heatproof bowl. Bring a large pot of salted water to a boil over high. Add orecchiette (or the pasta of your choice) to boiling water. Cook, stirring occasionally, until al dente, 2 to 3 minutes for Homemade Orecchiette, or according to package directions. Using a slotted spoon, transfer orecchiette to pesto in bowl. Add 1/4 cup pasta cooking liquid, and stir until a creamy sauce forms and coats orecchiette, about 30 seconds, adding additional cooking liquid, 2 tablespoons at a time, if needed to thin the sauce. Divide orecchiette evenly among 4 bowls, and sprinkle with additional Parmesan, if desired. Originally appeared in Food & Wine magazine, October 2023 Rate It Print