I've made a pesto that is a little bit too salty. How do I adjust the seasoning?

I sliced a new potato and put it in the pesto. I refrigerated it for one hour. And it worked!!!

Remember that you are tasting it in concentrated form. Have you tried it in the context that you'll be using it? On pasta, crostini or whatever. The salt concentration will be less.

When I truly have over salted pesto, I make another half batch with no added salt and mix them together.

Try using less cheese. I find the cheese can make pesto taste salty.

Add more oil and/or nuts, slowly until you get the level of saltiness that you like.

Or you can use less of the pesto.