Question for Rahsaan

Wondering how the almonds worked in your pesto. I have a plethora of Thai basil and have been fooling around with pesto combos and decided not to use almonds because they are so hard and never get small enough in the processor. [ I just now thought about using almond butter.] I've kept it all basil but have variations with lemongrass, ginger, sesame oil, fish sauce, garlic, hot pepper, toasted walnuts and peanuts.
Looking for a way to preserve the basil and use it on rice, rice noodles, roasted vegetables, fish during the winter.

My own thread!

I don't know what to tell you. So many variables and it all depends on taste.

Nothing replaces the seductive silky richness of pine nuts, but sometimes I use walnuts (for a stronger taste) and sometimes I use almonds (for a background richness with milder taste). I don't have a superduper food processor or anything (just a basic blender), and I get them fine enough for my tastes. I usually chop them and quickly toast them in a pan first, which helps soften them up a bit. And then obviously the amount of liquid/oil plays a role too.

But, nothing like doing a sample batch to see if you like it, before proceeding with big freezing operations!

[Jenise]

Silky/richness--cashews?

Silky/richness--cashews?

I can't remember using them, although we always have them and I probably have tried it in the past.

Are you a fan?

I know cashews are big in the vegan community, but they seem to have a meaty richness that I'm not always looking for in such pestos. (Plus, cheese provides that umami depth in a much more delicious way!)


Still, you've got me thinking. Will probably try them (again) soon.

I used macadamias recently and thought they worked well.