Cricket pesto (dairy free) / by louise morris

Cricket pesto stuffed roast mushroom.

Cricket pesto stuffed roast mushroom.


  • 4 cloves garlic, crushed

  • approx 6 cups gently packed green leaves of choice (spinach, basil, rocket, carrot tops are always good).

  • 1/2 cup sunflower seeds

  • 1/4 teaspoon salt

  • 1/4 cup extra-virgin olive oil

  • 1/2 cup lightly pan roasted crickets


  1. Lightly pan fry whole raw crickets with some garlic, smoked paprika and salt to taste. Take off the heat when crisp on the outside. Set aside to dry and cool on draining rack or paper towel

  2. Pulse the garlic until roughly chopped. Put the garlic in a food processor and pulse 5 to 6 times until roughly chopped

  3. Add half of the green leaves (basil, rocket, spinach, carrot tops … the options are endless) and pulse until roughly chopped. Add about half of the basil and pulse 5 to 6 times until the basil is roughly chopped.

  4. Add the sunflower seeds and remaining basil. Add the sunflower seeds, followed by the remaining basil leaves. Pulse 10 to 12 times into a rough paste.

  5. Add the olive oil and and pulse into a fine, rough paste. Do not stream in the oil as other recipes instruct. Instead add the oil and pulse until just combined. The pesto should not be smooth but a rather irregularly paste.

Recipe Notes

Storage: Store pesto in the smallest container possible with the smallest top surface area and thoroughly pack it in to eliminate air pockets. Pour a thin layer of olive oil over the surface cover, and refrigerate for up to 1 week. Pesto can also be frozen for several months.

This pesto is perfect for using in stuffed baked mushrooms (see above picture), turned through pasta and any other way you would usually use pesto.