All the flavor of classic pesto without nuts - perfect for allergies or texture preferences!

Your 16-cup food processor's S-blade can still make amazing pesto even without nuts! This version uses breadcrumbs and extra cheese for that perfect creamy texture.

🛒 Ingredients

• 3 cups fresh basil leaves (packed)
• ½ cup grated Parmesan cheese
• ¼ cup grated Pecorino Romano cheese
• ⅓ cup panko breadcrumbs (or regular breadcrumbs)
• 2 garlic cloves
• ½ cup extra-virgin olive oil
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• 2-3 tbsp water (as needed)

🍽️ Tools Used

• S-blade attachment
• Rubber spatula (for scraping)

📝 Step-by-Step Instructions

1. Toast the Breadcrumbs (Optional)

• Heat a dry skillet over medium heat
• Toast breadcrumbs for 2-3 minutes until golden, stirring constantly
• Let cool before using (adds depth of flavor)

2. Process the Base

1. Insert S-blade into food processor
2. Add garlic and pulse 3-4 times to mince
3. Add breadcrumbs, cheeses, salt and pepper
4. Pulse 5-6 times until combined

3. Add Basil

1. Pack basil leaves into feed tube
2. Pulse 8-10 times in 1-second bursts until finely chopped
3. Scrape down sides with spatula

4. Emulsify with Oil

1. With processor running on low
2. Slowly drizzle olive oil through feed tube
3. Add lemon juice
4. Process until smooth (30-45 seconds)

5. Adjust Consistency

• For thinner pesto: add water 1 tbsp at a time
• For thicker pesto: add more cheese

🌟 Serving Suggestions

• Pasta: Mix with 1 lb cooked pasta + ¼ cup pasta water
• Sandwich spread: Great on turkey paninis
• Pizza base: Substitute for tomato sauce
• Dip: Thin with Greek yogurt for veggie dip

💡 Storage Tips

• Refrigerate in airtight container for up to 5 days
• Freeze in ice cube trays (cover with oil) for 3 months
• Prevent browning: Press plastic wrap directly on surface

Nut-free alternatives to try:

• Substitute breadcrumbs with ¼ cup sunflower seeds
• For creamier texture: add 2 tbsp ricotta cheese
• For umami boost: add 1 tsp nutritional yeast