🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Grilled Bread with Thyme Pesto and Preserved Lemon Cream

8f913305 e32d 40fa a812 b13ad352f065  pesto

I have a question about the recipe "Grilled Bread with Thyme Pesto and Preserved Lemon Cream" from fiveandspice. Suggestions for a sub for pine nuts? Almonds OK?

asked by Mollyh almost 3 years ago
11 answers 968 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
SUE
added almost 3 years ago

Coarsely chopped hazelnuts or slivered almonds work great, and are a lot cheaper!

B53d8573 61aa 4069 8686 39b20eb8e9c3  image
added almost 3 years ago

When I can't afford pine nuts I go for walnuts.

C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 3 years ago

Yes, for a pesto walnuts would be the way to go. You need a softer textured nut.

8c8ff7b2 98ef 495e 807b e66827c2eae7  open uri20131029 15207 1uj2enm
added almost 3 years ago

I second KimmyV. Almonds tend to impart a fairly strong flavor. I usually sub walnuts for pine nuts

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added almost 3 years ago

I would try a nut with a higher fat content like macadamias or cashews.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added almost 3 years ago

Cannot imagine macadamias in pesto. I'd sub walnuts or leave the nuts out altogether. Pesto does not have to have nuts.

C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 3 years ago

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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added almost 3 years ago

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!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 3 years ago

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.

Or just use toasted walnuts.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 3 years ago

Oh sh*t; I just realized you're serving the pesto on bread. That might be weird.
Use the nuts.

C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 3 years ago

Nico il Matto. There's nothing wrong with bread on bread and you ca' muddica sounds great.