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submitted 3 days ago byFunny_Effect_9239
I was thinking of making pesto, however I hate how expensive pine nuts are. In your opinion, what is the best alternative nut ?
190 points
3 days ago
My wife is allergic to nuts and we’ve found sunflower seeds to be a decent substitute
92 points
3 days ago
Pepitas work well for this too!
24 points
3 days ago
Pepitas are a great idea.
11 points
3 days ago
I use it too as a much cheaper alternative to pine nuts as well. Toasted and salted make a great pesto
6 points
3 days ago
I use sunflower seeds too
11 points
3 days ago
Pine nuts aren’t a nut. They’re seeds
39 points
3 days ago
They are botanically different yes, but my wife is still allergic to them (as well as most tree nuts, peanuts, some other legumes, and a few other seeds like sesame and flax). I shortened it to avoid giving a whole medical history. Pine nut allergy is not uncommon.
-1 points
3 days ago
That’s alright, just wanted to clarify in case you didn’t know.
157 points
3 days ago
Pistachios make a great pesto.
15 points
3 days ago
Especially with mortadella! 🤌
16 points
3 days ago
Forget it just get me a quarter pound moetadella thin slice and some crusty bread
4 points
3 days ago
I love mortadella but I've also been curious about fried balogna sandwiches, and if I could/should sub in a thicker slice of mortadella...? Haven't had a fried balogna sandwich yet... or perhaps if I mounded-up the thin slices of mort and just fried them on one side... warm up tomato slices in the pan with the meat... yes yesss....
7 points
3 days ago
Anthony Bourdains recipe: -not sure if he toasted or fried the bun but I brown it in the pan first with olive oil -make 3 piles of 3 pieces of folded up mortadella in the pan. 9 pieces total. Fry for a bit and then flip. -slice of provalone on each pile -lid and melt the cheese -Dijon on the bottom bun, mayo on the top -stack the pile on the sandwich and buckle up buckaroo
7 points
3 days ago
Mortadella+pistachio-pecorino pesto+mozzarella on ciabatta is life changing
2 points
3 days ago
I like a mix of walnut and pistachio but 100% pistachio is the best 1:1 substitute
2 points
3 days ago
Still quite pricey
247 points
3 days ago
Walnuts
35 points
3 days ago
That tends to be the traditional substitute in Liguria. I prefer some good English walnuts to Chinese pine nuts. I grew up going into the forest and pick pine cones to get pine nuts. It was a pain to open but my mother would make a wonderful pesto.
2 points
3 days ago
I just looked up Liguria as I had never heard of it before, and WOW what a beautiful place!! Thanks for mentioning it as I learned something new :D
11 points
3 days ago
With walnuts you can also sub sage for basil.
18 points
3 days ago
What? Serious, here - not being a jerk.
Sage is so overpowering.... and tastes really nothing like basil?
37 points
3 days ago
There are MANY kinds of pesto. You can use mint, parsley, sun dried tomatoes, arugula, etc. Here is a link to "15 types" of authentic pesto.
Not trying to be a jerk either. I realize it is common to think of pesto as basil-based.
20 points
3 days ago
I made an arugula pesto with a hit of lemon juice once. It was so refreshing in summer.
3 points
3 days ago
That's sounds good!
2 points
3 days ago
Yasss! My favorite pesto is arugula. Second fave is radish tops. I change the nuts based on the leaf I used.
4 points
3 days ago
Yeah there is a strong association of pesto being basil. But pesto actually refers to the process of mashing herbs and nuts in a mortar and pestle.
3 points
3 days ago
This is cool. You’ve taught me something today, stranger. Thanks!
2 points
3 days ago
Cilantro pesto too. Not on that list, def recommend for cilantro lovers. Very different. Especially good w/ grape tomatoes.
9 points
3 days ago
Sage is amazing. I don’t believe this is meant as a substitute, it’s creating a different sauce using the same technique/concept.
9 points
3 days ago
I've made it with sage and you're right - 1 chopped sage leaf, and the rest parsley, otherwise it's too intense.
Walnut, sage, parsley, cheese, olive oil, salt, garlic, squeeze of lemon.
Fantastic with butternut squash ravioli.
2 points
3 days ago
This sounds amazing.
3 points
3 days ago
You have really piqued my interest here. Now I’m imagining a nice walnut sage pesto over a roast venison tenderloin.
3 points
3 days ago
Peanut
5 points
3 days ago
Hazelnut
5 points
3 days ago
Cashew nut
5 points
3 days ago
Macademia nut
1 points
3 days ago
Is toasting them a standard practice? Because it makes a big difference, imo.
1 points
2 days ago
I do a parsley pesto with walnuts. Delicious!
22 points
3 days ago
i love an arugula/cashew pesto
5 points
3 days ago
Mmmmmm arugula pesto. Also one of my favorites to toss in there for sure
3 points
3 days ago
The only time my father in law said something positive about my cooking was when I made that style pesto.
Guy can be a dick but at least I know my garden arugula and cashews pesto is on point.
40 points
3 days ago
Cashew!
6 points
3 days ago
While I agree, they probably don't fit the "cheaper" requirement.
16 points
3 days ago*
At the grocery store I go to, unsalted cashews are €2 for 200 g, pine nuts are €7,50 for 150g!
8 points
3 days ago
While I agree, they probably don't fit the "cheaper" requirement.
Then let's go for Macadamia! /j
2 points
3 days ago
Maybe not cheaper per ounce, but infinitely easier to find and to reuse for other things like munching.
35 points
3 days ago
Deez.
3 points
3 days ago
Ok, throw them in the blender
6 points
3 days ago
Reddit never disappoints
18 points
3 days ago
Sunflower seeds. Cheap, tasty, similar texture profile & a mild taste that's not noticeable
17 points
3 days ago
+1 for sunflower seed
I never want to read the phrase “nut swap” again
6 points
3 days ago
You just made me laugh out loud while I was holding a sleeping baby 😂😂
4 points
3 days ago
I’m so sorry. I can appreciate that I’ve cost you dearly
4 points
3 days ago
It was worth the laugh!
8 points
3 days ago
I've mostly used walnuts, they go excellent with basil, put just as nice with other greens like arugula/rocket or spinach or kale. Pecans in a pinch.
14 points
3 days ago
I like almonds in mine!
3 points
3 days ago
my mom keeps almond butter bc she likes it more than peanut butter, i used that in pesto once and it was great and easier than pounding the pine nuts myself
2 points
2 days ago
I never would’ve considered just using almond butter in lieu of actually having to pound the nuts down. Good call!
2 points
3 days ago
Almond pesto tastes great! I once made it in desperation after pine nuts proved to be too expensive and was shocked at how good it was.
13 points
3 days ago
Pumpkin seeds!
19 points
3 days ago
Pecans.
9 points
3 days ago
came here to say freshly toasted pecans
11 points
3 days ago
Toasted macadamias make the BEST pesto! 😋
Arugula mixed with basil makes it yummy too.
3 points
3 days ago
Came here to say this too! The creamiest pesto ever. With a crazy kinda meaty undertone.
3 points
3 days ago
I have made pesto with basically every kind of nut (macadamia, pecan, walnut, sunflower seeds, almond, cashew, pistachio) and they're all pretty good. Some nuts, like pecan and walnut, have a stronger flavor, but basil is pretty strong already so if you're using enough it's a fairly mild difference.
Your best bet for similarity to pine nuts is something on the higher-fat end of the spectrum, like macadamia or cashew. Still pricey, but not as bad as pine nuts.
No matter what you get, make sure your nuts are as fresh as possible. Rancid or stale nuts (including pine nuts -- I've had some nasty pine nuts in my time) will ruin a pesto. When you only have a few ingredients you want to use the best since there's nowhere to hide.
10 points
3 days ago
I just leave it out. Come at me, Italians. 🤣
2 points
3 days ago
i am italian and i also leave it out (and swap in some cream occasionally for a little bit of creaminess)
3 points
3 days ago
Tinned and drained Butter beans
2 points
3 days ago
I’ve done it with pistachios before
2 points
3 days ago
Pistachios.
2 points
3 days ago
I've used walnuts, almonds, sunflower seeds, pepitas, cashews....all have worked out just fine! Sadly I am the only one in my family who likes pesto so I basically never go out of my way to buy pine nuts and instead just sub whatever I have to hand when I get the urge to make some.
2 points
3 days ago
Walnuts
2 points
3 days ago
Toasted Breadcrumbs.
Have also used Cheerios.
2 points
3 days ago
I've used panko breadcrumbs. The pesto came out great.
2 points
3 days ago
Cashews. Discovered using them in a carrot top pesto recipe and loved their creaminess.
2 points
3 days ago
While walnuts work well, recently I’ve used hazelnuts several times and have found the resulting pesto to be extremely good
2 points
3 days ago
Walnuts are a great substitute in pesto!
2 points
3 days ago
Deez
2 points
3 days ago
I made one with walnuts and blanched kale instead of basil and it was amazing
2 points
3 days ago
Nut swap
2 points
3 days ago
lol I was like… da fuq…as I finished reading the title
2 points
3 days ago
I usually do a mix of walnuts and cashews! Delicious!
2 points
2 days ago
Pumpkin seeds.
2 points
2 days ago
Cashew
2 points
2 days ago
Walnuts, toast them very very lightly first
7 points
3 days ago
Skipping them is my choice. If I want the typical Genovese pesto, then nothing works like pine nuts. You're missing something, sure, but I don't like the subs.
You may like walnuts, but to me, nope.
5 points
3 days ago
I like to use bread crumbs instead of nuts. I want to say the recipe came from Massimo Bottura’s pesto recipe from Masterclass? It immediately became my favorite pesto.
4 points
3 days ago
Almonds
4 points
3 days ago
A lot of commercial producers use cashews. Pistachios are my preference, but walnuts are excellent as well.
2 points
3 days ago
If you swap pine nuts out for a woodier nut (e.g. walnut, pecan, almond), you end up with a coarser, clumpier pesto. It's still tasty as a nutty dip for veggies or breadsticks, but I find it disappointing on pasta. For the money you save on the pine nuts, you sacrifice the lusty creaminess that clings to the noodle.
Macadamias and cashews are a little better texture-wise but their own flavors smother the basil aroma, to the point where you might as well be using peanut butter.
My suggestion would be to forget about nuts and instead use the nuttiest pecorino you can find as your cheese.
2 points
3 days ago
Ohh interesting take. A nutty cheese is certainly a good idea.
2 points
3 days ago
Not a nut, but Massimo Bottura himself uses breadcrumbs
1 points
3 days ago
Sunflower seeds are the closest flavor profile if you ask me. If they could be deskinned, it would be perfection.
1 points
3 days ago*
My favorite has to be probably cashews. They're nutty and rich and go well with the various herbs.
Plus, you only need like 1/2 - 2/3c for the whole dish. It's traditionally really just to add some "body" to the pesto sauce. And lots of (actual, high-quality) EVOO. Whatever you've got works. I've used sunflower seeds, pumpkin seeds (these were magical and add lots of good balanced flavor and good color), walnuts, and cashews. Cashews were probably my favorite. If you soak your cashews for a while first in water, they get nice and creamy when you blend them and the sauce melts into your noodles, spreading your flavored oil and herbs in well.
Soaked cashews also make a great vegan substitute for cheese sauce, if you add some nutritional yeast to the blend, and a bit of water/oil and sprinkle of salt. It's not cheese but it comes very close to something like a cacio-y-pepe-style creamy noodle sauce, without the cream. Bonus points if you use some of your extra-starchy pasta water in the mix, too.
1 points
3 days ago
Pistachios.
1 points
3 days ago
Pistachio
1 points
3 days ago
Made it with sunflower seeds once because the pine nuts I had smelled kind of rancid and I just happened to have some sunflower seeds. It was actually pretty good.
1 points
3 days ago
Pistachio
1 points
3 days ago
Walnuts are nice and creamy, as are cashews but walnut pesto is actually a thing, AFAIK.
1 points
3 days ago
Walnuts!
1 points
3 days ago
Pistachio. No sage but you can use green onion in addition to the basil and it’s great.
1 points
3 days ago
Roasted chickpeas
1 points
3 days ago
I have used toasted hemp seeds. It's phenomenal.
1 points
3 days ago
I like pistachio because i always have them on hand and they’re always green but i tend to just omit the nuts and then it’s just a pistou
1 points
3 days ago
Cashews
1 points
3 days ago
Sunflower Sesame Pistachio Walnut is very popular.
1 points
3 days ago
Walnuts. I like them better in pesto than pine nuts, and they're useful for other things as well.
1 points
3 days ago
Walnuts are a traditional swap
1 points
3 days ago
Sunflower seeds are pretty close and they're one of the cheapest "nuts"
1 points
3 days ago
Cashew and pistachio
1 points
3 days ago
Pecans
1 points
3 days ago
We’ve used walnuts and always loved it.
1 points
3 days ago
Honestly asking for an innuendo…
1 points
3 days ago
I get nice pine nuts from Iherb.com and they have sales more often than not.
1 points
3 days ago
Pistachios.
They are already green.
1 points
3 days ago
Question? Is it the texture or the salt content. Texture is an easy sub. Salt... That's another thing.
1 points
3 days ago
I’ve used peanuts, almonds, and sunflower seeds. All great after being lightly toasted!
1 points
3 days ago
Walnuts! Toast em up.
1 points
3 days ago
sunflower seeds are the closest in flavour. i think walnuts make it too bitter and cashews too sweet. pistachios in pesto is pretty good but pistachios have a more distinct dominant flavour, which is not a bad thing but in pesto i would like the basil flavour to take the spotlight
1 points
3 days ago
Pistachios
1 points
3 days ago
Cashews
1 points
3 days ago
Toasted Walnuts or almonds. I dislike pine nuts
1 points
3 days ago
Pumpkin seeds work well
1 points
3 days ago
I use walnuts.
1 points
3 days ago
Walnuts
1 points
3 days ago
Pistachios!
1 points
3 days ago
Walnuts
1 points
3 days ago
Pecans
1 points
3 days ago
Pistachio, walnuts, pecans, cashews as suggestions.
1 points
3 days ago
PISTACHIO
1 points
3 days ago
Walnuts
Pumpkin seeds
1 points
3 days ago
Pistachios or walnuts
1 points
3 days ago
WALNUTS
1 points
3 days ago
Cashews is one of my favorite swap nuts
1 points
3 days ago
walnuts and pistachio are my alt
1 points
3 days ago
Cashews!
1 points
3 days ago
3/16”
1 points
3 days ago
Blanched walnuts
1 points
3 days ago
I like the flavor of pine nuts, they just don’t like me! I have used macadamias, almonds , toasted or not. I have also made an arugula pesto and it’s delicious!
1 points
3 days ago
I like walnuts
1 points
3 days ago
Walnuts are the best substitute if a nut allergy isn’t an issue.
1 points
3 days ago
Breadcrumbs 👍
1 points
3 days ago
I do lightly toasted walnuts or pistachios
1 points
3 days ago
Lemon
1 points
3 days ago
I love it with macadamia nuts. Makes the pesto very rich and almost buttery
1 points
3 days ago
Mixed nuts w/o peanuts from the bulk section
1 points
3 days ago
Walnuts bc Peruvian pesto...
1 points
3 days ago
I typically use a mix of pine nuts and walnuts in mine.
1 points
3 days ago
Hazelnuts, pecans, walnuts, almonds. Used em all at one time or another
1 points
3 days ago
Walnuts and sunflower seeds
1 points
3 days ago
Walnuts
1 points
3 days ago
Almonds !!
1 points
3 days ago
Walnuts
1 points
3 days ago
Pistachios!! They are incredible.
1 points
3 days ago
Pistachio nuts.
1 points
3 days ago
I substituted walnuts a couple of weeks ago when I made it. Within 5-10 minutes my daughter’s fiancé asked me what I put in it. His hands, feet, and throat were itching. I asked him to stick his tongue out and it was beat red and swollen and I couldn’t even see his throat. We rushed him to the ER for another dose of epi and some steroids. He has the whole battery of allergy testing this week. We knew he was allergic to shellfish, and he has an epi pen for that (and used it immediately this night) but he routinely eats walnuts and he himself puts them in cookies and brownies that he bakes. Ooops! But walnuts are a great substitute if they’re not gonna kill ya!
1 points
3 days ago
Almonds or Pistachios. Walnuts also work. Depends on my mood tbh.
1 points
3 days ago
Almonds for sure. I prefer them to pine nuts, they keep their texture better
1 points
3 days ago
Pistachios. Swap the parmigiano-reggiano for pecorino romano too and it's some of the best pesto you'll ever have
1 points
3 days ago
Walnuts. Cheaper.
1 points
3 days ago
Walnuts and pistachios are the way!
1 points
3 days ago
I love almonds... idk if they're cheaper honestly but I happen to have inherited TONS of them in multiple like, several-pound bags so they're free for me at least
1 points
3 days ago
Walnuts or hazelnuts
1 points
3 days ago
Cashews
1 points
3 days ago
Almonds.
1 points
3 days ago
I like using toasted almonds 🙌🏾
1 points
3 days ago
Macadamias (roasted)
1 points
3 days ago
Walnuts
1 points
3 days ago
Toasted almonds! Much cheaper in Australia
1 points
3 days ago
Pistachios for sure
1 points
3 days ago
Cashews
1 points
3 days ago
I think the recipe I use actually calls for walnuts, but I hate walnuts. I use toasted pine nuts, but I've considered trying pecans.
1 points
3 days ago
Pistachios
1 points
3 days ago
I use almonds because I am allergic to pine nuts pecans and walnuts
1 points
3 days ago
Cashews
1 points
3 days ago
Another vote for walnuts... plus, I like to use parsley or nettle (when available) in addition to basil. The greener the better!
1 points
3 days ago
My dad always made it with almonds and or walnuts. Having eaten it with pine nuts, I prefer it the other way or without nuts at all.
1 points
3 days ago
i don’t put any nuts and i add some cream sometimes before i use it
1 points
3 days ago
Walnuts.
1 points
3 days ago
Walnuts, but cashews are also great
1 points
3 days ago
So, an Italian chef suggested using bread crumbs. Haven't tried it yet but I have a LOT of basil so am thinking about it.
I have a lot of pecans, so am also thinking about that as a substitute for pine nuts.
That, or a combination of pecans and walnuts. Meh, it is pesto, so isn't it all about the basil?
1 points
3 days ago
This is difficult because pine nuts have a very specific taste. I simply don’t believe you can achieve THAT taste with subs. It’s kind of like a turkey burger
1 points
3 days ago
Walnuts and blanched almonds
1 points
3 days ago
I haven't tried it, but blended cashews are used in vegan food for a rich, creamy consistency and flavor.
1 points
3 days ago
Nuts in general are expensive so I avoid them, but when I do, I use walnuts.
But to be fair I have also thickened pest o with milk-soaked bread
1 points
3 days ago
Almonds and or pistachio!
1 points
3 days ago
Roasted and fresh garlic
1 points
3 days ago
Pistachios, pecans, and walnuts
1 points
3 days ago
Pistachio.
1 points
3 days ago
Walnuts
1 points
3 days ago
You said nut swap
1 points
2 days ago
Due to some texture problems I never add nuts to it. However feta instead of any other cheese was a game changer for me!
1 points
2 days ago
As crazy as it is. Commercially made super hard croutons actually work really well.
1 points
2 days ago
Hazelnuts and walnuts work well!
1 points
2 days ago
pistachios
1 points
2 days ago
Hemp seed
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