Yes, my former Italian relatives would sub in toasted walnut. I suspect toasted pecan pieces would also work. Did you know pesto freezes very well? I make big batches and freeze in small ziploc bags ... The secret is leave the cheese out and put in fresh when you have thawed the pesto mix that you froze.
I always use walnuts if I'm out of pine nuts (or too cheap to buy them), but I've had some great pistachio pestos, too. I'm not sure there's a "best" answer here, or a wrong answer, for that matter...
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