Nut-Free Pesto
Fresh basil, parmesan, and garlic come together in this classic pesto that uses toasted rice for a rich, nutty flavor without the nuts.
Ingredients
- 2 tablespoons uncooked rice such as Basmati or Jasmine, 30g
- 3 cloves garlic peeled
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 2 1/2 cups fresh basil leaves packed, 70g
- 1/3 cup grated Parmesan cheese 30g
- 1/2 cup extra virgin olive oil 120ml
Instructions
- Place the rice in a small, dry skillet over medium heat. Toast for 8 to 10 minutes, shaking the pan often, until the grains are golden brown.
- Remove the skillet from the heat and let the rice cool for a few minutes.
- Transfer the toasted rice to a spice grinder, high-powered blender, or food processor. Grind until it forms a coarse powder.
- Add the garlic, lemon zest, and salt to the food processor with the rice powder. Blend until a thick paste forms.
- Add the basil leaves and pulse about 15 times, until the basil is finely chopped. Scrape down the sides of the bowl as needed.
- Add the Parmesan cheese and pulse 5 more times to combine.
- Transfer the pesto mixture to a bowl. Pour in the olive oil and stir with a spoon until everything is well combined.
- For the best flavor, let the pesto rest for 20 to 30 minutes before serving. Taste and add more salt if you like.
Notes
If you prefer a thinner pesto, you can stir in another tablespoon or two of olive oil until it reaches your desired consistency.
The pesto's flavor will develop as it sits. It might taste strongly of garlic at first, but this will mellow out.
This recipe works best with a food processor or a high-powered blender that can handle grinding the rice.