PollyG Posted October 20, 2015 Share Posted October 20, 2015 There are two related reasons to eschew pine nuts in pesto. The first is sustainability; as the linked article below in the NY Times indicates, world demand for pesto is creating unsustainable harvest techniques. The second is pine nut mouth syndrome; a topic we've explored previously here. (http://www.donrockwell.com/index.php/topic/14674-toxic-pine-nuts/?hl=%2Bpine+%2Bnut+%2Bmouth#entry168906) I believe these are related because one of the suspects in pine nut mouth syndrome is use of specific pine species from China or Russia. As a past victim of pine nut mouth, I am steering clear of them these days. I use macademia nuts as my alternative nut. They typically do not show up on the list of alternatives, but I think they are the best match for the oily/sweet/soft profile of good pine nuts. What is everyone else using? http://www.nytimes.com/2015/10/19/opinion/making-pesto-hold-the-pine-nuts.html?ref=dining 1 Link to comment Share on other sites More sharing options...
DonRocks Posted October 20, 2015 Share Posted October 20, 2015 No jokes about making a pesto yourself. 2 Link to comment Share on other sites More sharing options...
Pat Posted October 20, 2015 Share Posted October 20, 2015 Pistachios are good and also have the added benefit of being green. Sometimes I use walnuts. I use almonds in some pasta dishes but can't recall whether or not I've used them in pesto. 1 Link to comment Share on other sites More sharing options...
DonRocks Posted October 20, 2015 Share Posted October 20, 2015 Pistachios are good and also have the added benefit of being green. Sometimes I use walnuts. I use almonds in some pasta dishes but can't recall whether or not I've used them in pesto. Literally green, or good-for-the-environment green? I read somewhere that almonds take up a lot of water, and California is by far the nation's largest almond producer. 1 Link to comment Share on other sites More sharing options...
Rovers2000 Posted October 20, 2015 Share Posted October 20, 2015 I've been using toasted walnuts 2 Link to comment Share on other sites More sharing options...
Al Dente Posted October 20, 2015 Share Posted October 20, 2015 Pecans work too! Shelled works best. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted October 20, 2015 Share Posted October 20, 2015 Toasted walnuts. I've also seen recipes that forego nuts altogether (up the oil and cheese) but they might not taste enough like pesto to suit (I haven't tried it). Link to comment Share on other sites More sharing options...
johnb Posted October 20, 2015 Share Posted October 20, 2015 I been thinking of trying cashews (mainly because I always have them in the house anyway). Has anybody used them? Link to comment Share on other sites More sharing options...
Mark Slater Posted October 20, 2015 Share Posted October 20, 2015 Almonds are a good alternative. Link to comment Share on other sites More sharing options...
Pat Posted October 20, 2015 Share Posted October 20, 2015 Literally green, or good-for-the-environment green? I read somewhere that almonds take up a lot of water, and California is by far the nation's largest almond producer. They are the color green. Link to comment Share on other sites More sharing options...
Rieux Posted October 20, 2015 Share Posted October 20, 2015 It takes a gallon of water to grow one almond nut. Given the drought in CA almonds are very expensive and not so ecologically sound if you are looking to move from pine nuts due to cost/environmental issues. Link to comment Share on other sites More sharing options...
Katya4me Posted October 21, 2015 Share Posted October 21, 2015 If you don't mind a different flavor profile, I enjoy making Thai pesto with peanuts. Link to comment Share on other sites More sharing options...
Al Dente Posted October 21, 2015 Share Posted October 21, 2015 I been thinking of trying cashews (mainly because I always have them in the house anyway). Has anybody used them? No, but I don't see why it wouldn't work. Link to comment Share on other sites More sharing options...
lion Posted October 21, 2015 Share Posted October 21, 2015 I've been using toasted walnuts Walnuts are good for making pesto. Link to comment Share on other sites More sharing options...
Pat Posted October 21, 2015 Share Posted October 21, 2015 Walnuts are good for making pesto. Walnuts and kale are a particularly good combination. Link to comment Share on other sites More sharing options...
Bart Posted October 22, 2015 Share Posted October 22, 2015 Walnuts and kale are a particularly good combination. Interesting. Do you use the kale as a filler for basil or do you do 100% kale? My wife sometimes adds New Zealand Spinach as a filler for basil, but I've never seen that stuff in a store or at a farmers market......have to grow your own. Link to comment Share on other sites More sharing options...
Pat Posted October 22, 2015 Share Posted October 22, 2015 Interesting. Do you use the kale as a filler for basil or do you do 100% kale? My wife sometimes adds New Zealand Spinach as a filler for basil, but I've never seen that stuff in a store or at a farmers market......have to grow your own. For the kale and walnut version, I use all kale. I haven't made that in a while, come to think of it. A friend brought that combination to a party once or I never would have thought to try it. I sometimes add spinach to the basil version but no particular variety of spinach. Link to comment Share on other sites More sharing options...
PollyG Posted October 22, 2015 Author Share Posted October 22, 2015 For the kale and walnut version, I use all kale. I haven't made that in a while, come to think of it. A friend brought that combination to a party once or I never would have thought to try it. I sometimes add spinach to the basil version but no particular variety of spinach. This sounds interesting, but does beg the question: at what point do ingredients depart from "pesto" so much that you shouldn't be calling it pesto? The sundried tomato version comes to mind as well in that category although it is more of a traditional pesto with the addition of a lot of sundried tomato. Link to comment Share on other sites More sharing options...
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