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Breadcrumb Pesto
Breadcrumb Pesto
added by Every Day

Don't banish breadcrumbs to the bird table - put them to use in this breadcrumb pesto recipe, where they shine alongside Hugh's herbs and hemp oil. Try it out on pasta and potatoes, for a textured alternative to your usual Italian smoothie.

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Prep time
  • 10-15 minutes
Cook Time
  • -
  • Makes 6-8 tablespoons
  • * 60g coarse wholemeal or granary breadcrumbs
  • * Large bunch of parsley (about 50g), leaves only
  • * 1 small garlic clove, roughly chopped
  • * 150-200ml hempseed oil
  • * 50g Parmesan or matured hard goat's cheese, finely grated
  • * Juice of ½ lemon
  • * Sea salt and freshly ground pepper

1. Toast the breadcrumbs in a small frying pan for a few minutes, until crisp and nutty, then leave to cool.

2. Put the parsley leaves and garlic in a food processor and pulse until finely chopped (or chop them by hand, if you prefer). Transfer to a bowl and stir in enough oil to create a thinnish paste. Stir in the cheese and breadcrumbs, thin with a little more oil if you want, then adjust the seasoning with salt, pepper and lemon juice.

3. The breadcrumbs give this pesto a coarse, chunky texture. It's absolutely delicious with jacket potatoes.

4 replies
Replied on

I absolutely ADORE this recipe!!! I've made this pesto using basil leaves, celery leaves and it is just fantastic! Although I don't use that much oil. I've just made some 'iceberg lettuce' pesto using 60g lettuce, 60 g cheddar cheese, 3 tbsp breadcrumbs, 3 tbsp lemon juice, 5 tbsp oil, salt, pepper and garlic. I'm absolutely absolutely in love with this!!! I also don't toast my crumbs and use no nuts.

Thanks for this amazing inspiration!!!!

Replied on

I have absolutely loads of basil, as I just chuck packets of seeds around my tomato plants. I normally just make traditional pesto - basil, pine nuts, parmesan, olive oil, and just use it fresh. I was wondering if you have tried to conserve it. I was thinking of making it and then sterilizing it in a water bath. Any pointers if this would work.

Replied on

Very zingy! Served over fresh spaghetti tonight, absolutely delicious.

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