I've made pesto ca' muddica many times (with breadcrumbs in place of nuts). It's very tasty and adds a very nice texture.
Grate an old piece of bread on the large holes of a box grater (or just use fresh breadcrumbs) and toast them in a little garlic-infused olive oil in a pan. Then drain them on a paper towel while you make the pesto. Serve them on top rather than pounding (or processing) them into the pesto as they will get soggy.
I still think a nut milder than walnuts and higher fat than almonds would be better both taste-wise and for mouth-feel. Pine nuts are mild and high in fat--characteristics of both macs and cashews. Or if you want to stay in the Mediterranean region, perhaps pistachios would be interesting.
Whatever you try, Mollyh, report back!
Pesto in Italian refers to anything "pestato" which means "pounded"...as in mortar and pestle. I'm thinking you could actually use stale bread along olive oil, basil and cheese, although I admit that I haven't attempted it. What we think of as "pesto" is a ligurian thing and they do substitute walnuts there when necessary.
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Use the nuts.
Grate an old piece of bread on the large holes of a box grater (or just use fresh breadcrumbs) and toast them in a little garlic-infused olive oil in a pan. Then drain them on a paper towel while you make the pesto. Serve them on top rather than pounding (or processing) them into the pesto as they will get soggy.
Or just use toasted walnuts.
Whatever you try, Mollyh, report back!