Pesto madness

I never thought I'd like pesto, because I do not like pine nuts. Last year, I found a salmon recipe using pesto, mixed with a cream/wine sauce that we rated a 10 and that began my search for different pestos. Because of a bumper crop, this year and last, I have a good supply of pesto in my freezer. None are made with pine nuts. Instead my pesto madness has lead me to using pistachio, macadamia, pecans, walnuts, and almonds. Some have spinach and basil leaves, some arugula, and my favorites have fresh lemon juice. It has been a delicious experience. After I get a batch made, I drop two TBSP. of prepared pesto onto sheet pans and freeze. Then I pack them into Food Saver bags and seal. They are great for adding an extra flavor to soups, red sauces, pizza sauce, etc. Tonight I am using a Pistachio Pesto on whole wheat Penne, tossed with artichokes hearts and yellow Sun Gold cherry tomatoes. The pistachio is mixed with a little mayonnaise which adds an element of creaminess.

Karen
Yes indeed, other nuts can make fine substitutes - and indeed I find Rosemary to make an interesting alternative to basil for a very distinctive pesto (useful for specific dishes). Plenty of other interesting combinations no doubt.

regards

Ian

Try making parsley pesto.