Nut-Free Chickpea 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, smashed
• 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 or 1 pound high-quality store-bought orecchiette

Steps

1. 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.
2. 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.
3. 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.