Guest Posted June 22, 2011 Share Posted June 22, 2011 All of my tried and true pesto recipes call for pine nuts. Now that we are growing our own basil, I want to make pesto more often and pine nuts are pricey! Do you have to use pine nuts or can you use other nuts? Or is there a completely different recipe out there? Quote Link to comment Share on other sites More sharing options...
Belacqua Posted June 22, 2011 Share Posted June 22, 2011 You can use any nut you like. I've made pesto with walnuts, and it turned out very nicely. For that matter, you needn't use basil (though I envy your supply; I can't grow basil to save my life). Oregano also makes a nifty pesto, for example. Quote Link to comment Share on other sites More sharing options...
Jennifer in MI Posted June 22, 2011 Share Posted June 22, 2011 I'd like to see this too! My ds is allergic to nuts. Quote Link to comment Share on other sites More sharing options...
LauraGB Posted June 22, 2011 Share Posted June 22, 2011 I'm allergic to pine nuts. Always have used walnuts. Tastes great!:) Quote Link to comment Share on other sites More sharing options...
Guest Posted June 22, 2011 Share Posted June 22, 2011 Lovely! Thank you all! Quote Link to comment Share on other sites More sharing options...
Denise in Florida Posted June 22, 2011 Share Posted June 22, 2011 I have successfully used both pecans and almonds. The pecans were a little 'sweet' but the overall effect was good. I had some leftover slivered almonds from baking which I 'roasted' in a saute pan and added to my pesto, it was really good. I will probably do this again since pine nuts are so expensive. Quote Link to comment Share on other sites More sharing options...
bbsweetpea Posted June 22, 2011 Share Posted June 22, 2011 I did not know this! I always use pine nuts. My hubby will be happy to hear that I can use something cheaper. Quote Link to comment Share on other sites More sharing options...
OLG Posted June 22, 2011 Share Posted June 22, 2011 Oregano also makes a nifty pesto, for example. Thanks for this tip!! WHIle basil is my all time fav, I have a ton of GReek oregano that I didn't know what to do with. Excellent! Quote Link to comment Share on other sites More sharing options...
Jane in NC Posted June 22, 2011 Share Posted June 22, 2011 I enjoy using pecans in pesto. Recently though I just did a pasta salad dressing from basil and olive oil which I ran through the food processor. Worked great with pasta and a variety of veggies. Quote Link to comment Share on other sites More sharing options...
Daisy Posted June 22, 2011 Share Posted June 22, 2011 Walnuts are good in pesto. Yeah, pine nuts cost a FORTUNE around here. I'd have to sell a kidney just to pay for a bag. LOL. :D Quote Link to comment Share on other sites More sharing options...
Jennifer in MI Posted June 22, 2011 Share Posted June 22, 2011 You can use other nuts or no nuts at all. When you use no nuts, do you just use a lot more basil? I LOVE pesto. But with a nut-allergic ds, we haven't had it! Quote Link to comment Share on other sites More sharing options...
C_l_e_0..Q_c Posted June 22, 2011 Share Posted June 22, 2011 No nuts at all for us. (allergies) And we can find pesto on the market that is nut-free. Yeah! Quote Link to comment Share on other sites More sharing options...
Miss Marple Posted June 22, 2011 Share Posted June 22, 2011 I would try it with pistachio nuts. We used pistachios in the bruschetta we made last week and it turned out fantastic. Pine nuts are just too expensive right now. Quote Link to comment Share on other sites More sharing options...
Luckymama Posted June 22, 2011 Share Posted June 22, 2011 Nah. I'd just leave it out. Or add everything (plus the cheese) and then add the olive oil last and just add until you like the consistency. Exactly what I do :001_smile: Quote Link to comment Share on other sites More sharing options...
Guest Posted June 22, 2011 Share Posted June 22, 2011 Nah. I'd just leave it out. Or add everything (plus the cheese) and then add the olive oil last and just add until you like the consistency. This is definitely going to be tried over here. :) Quote Link to comment Share on other sites More sharing options...
ColoNative Posted June 22, 2011 Share Posted June 22, 2011 We have nut allergies, so I make it without nuts - just combine basil, olive oil, garlic and salt in the blender..... We also use arugula to make pesto, or a combination of arugula/basil, arugula/spinach, basil/spinach..... Quote Link to comment Share on other sites More sharing options...
Firefly Posted June 23, 2011 Share Posted June 23, 2011 Exactly what I do :001_smile: Me three! There are times when I've had basil bumper crops where I've just quickly pureed up batches with just the basil, a little olive oil and salt, and it still tastes divine! Quote Link to comment Share on other sites More sharing options...
mysticmomma Posted June 23, 2011 Share Posted June 23, 2011 we use walnuts Quote Link to comment Share on other sites More sharing options...
Spy Car Posted June 23, 2011 Share Posted June 23, 2011 As has been well-reported walnuts make a good substitute for pine nuts (and pesto is good with no nuts at all, so I say they are "optional") but if you do use walnuts it helps to blanch them briefly so you can then slip the skins off easily. De-skinning the walnuts improves the texture and removes the bitter-astringent taste of walnut skins (which are fine sometimes, but not ideal in pesto). Bill Quote Link to comment Share on other sites More sharing options...
whitestavern Posted June 23, 2011 Share Posted June 23, 2011 You can use walnuts, but if you have a BJs, Costco type store nearby, they usually have big bags at a reasonable price. Buying the small jars at the grocery store is very expensive. Quote Link to comment Share on other sites More sharing options...
Serenade Posted June 23, 2011 Share Posted June 23, 2011 When we weren't sure whether or not my youngest could eat pinenuts, I made pesto with sunflower seeds. We thought it was good. Quote Link to comment Share on other sites More sharing options...
Alphabetika Posted June 23, 2011 Share Posted June 23, 2011 In my kitchen, pesto can mean nearly any greens and any nut, though walnuts or dry-roasted almonds are nutty favorites. Quote Link to comment Share on other sites More sharing options...
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