Can I Substitute Nuts in Basil-Walnut Pesto?

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Discussion Overview

This thread explores the topic of substituting nuts in basil-walnut pesto, with participants sharing their experiences and thoughts on various ingredients, storage methods, and recipe variations.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant expresses interest in making pesto with fresh basil and inquires about freezing and storage options.
  • Another participant mentions that the yield of 15 servings could cover multiple appetizers or pizzas.
  • Some participants suggest that pecans could be used as a substitute for walnuts, while others express doubt about this due to the different flavor profile of pecans.
  • Several users emphasize the importance of olive oil in pesto, noting that it contributes significantly to the flavor.
  • One participant shares a personal recipe for pesto and discusses freezing methods.
  • Another participant reflects on their experience with substituting nuts in other recipes but not in pesto specifically.

Areas of Agreement / Disagreement

Views differ regarding the suitability of pecans as a substitute for walnuts in pesto, with some participants supporting the idea and others expressing skepticism about the flavor outcome.

Contextual Notes

Participants share personal experiences with making pesto and their preferences for ingredients, highlighting the variability in individual cooking practices.

Who May Find This Useful

Consultants interested in recipe variations, ingredient substitutions, and storage methods for homemade pesto may find this discussion relevant.

jrstephens
jrstephens
Messages
7,085
Has anyone tried this? I have fresh basil and thought about making some.

Can I freeze it? How long will it store frozen?

How long will it store in the frig in a jar?

I thought about making a bunch of it to use for fall recipes and saving my host from having to get pesto if we need it.

And when it says Yield: 15 servings....does that mean it is enough to make the pesto pizzas 15 times? Or enough to spread on 14 slices of bread? I am trying to decide how much I would need to make.

Could you use other nuts? I have pecans in my freezer is why I was wondering.

Help please!
 
Haven't made it - guess you'll have to let US know! As far as the servings. I would say it's enough for 15 people to get some so whatever you are spreading it on it will cover a pizza or 15-30 appetizer breads.

I am sure pecans would work great - just a little different flavor.

Give us a review!!
 
  • Thread starter
  • #3
Do i have to use OLIVE oil? I have vegetable oil already.

I think I just need to make my own recipe up!;)
 
Olive oil is an important flavor component of pesto - I wouldn't skip it.

Also, as far as substituting pecans, I don't imagine that would be ultra-successful. Pine nuts are the traditional nut in pesto. Walnuts are often substituted, as they have a similar texture/taste. But pecans are a little too different. They're sweeter, which would definitely affect the flavor.

I'm sorry if I just rained all over your parade.
 
I agree with ann...the flavors of pine nuts (or walnuts) with olive oil and basil really define the flavor of pesto....and what a wonderful flavor it is! :)
 
chefann said:
Olive oil is an important flavor component of pesto - I wouldn't skip it.

Also, as far as substituting pecans, I don't imagine that would be ultra-successful. Pine nuts are the traditional nut in pesto. Walnuts are often substituted, as they have a similar texture/taste. But pecans are a little too different. They're sweeter, which would definitely affect the flavor.

I'm sorry if I just rained all over your parade.
Click to expand...


I was just going to post close to the same thing Ann! I was going to let the pecan question go - but then when you asked about Olive Oil, Jennifer........ !:eek: If you subbed both of those things - you'd have a basil-pecan paste.....but I don't think you could call it pesto!;)
 
  • Thread starter
  • #7
Can't you tell I just like to use what I already have and do NOT have to buy!!:D
 
Who doesn't? But there are some substitutions (or combinations thereof) that just won't work. :)
 
jrstephens said:
Can't you tell I just like to use what I already have and do NOT have to buy!!:D
Click to expand...


Hey - you are talking to the QUEEN of substitutions here!:D Not having everything in a recipe has never stopped me.....but not having anything in a recipe will make me move on to a new recipe!:D
 
Well, I did not realize that about the nuts. I have substituted pecans/walnuts but not in a pesto recipe. Great to learn! It's my new thing for the day! Thanks.

And I agree about the oil. Vegetable and Olive oil are definitely not interchangeable.
 
mmm.... really good extra virgin olive oil is a true delight. Lovely and green and peppery smelling. Canola or corn oil just isn't in the same ballpark.
 
I make fresh pesto alot and freeze it in icecube trays! (just like I used to do babyfood). After it is frozen, pop out the individual cubes and store them in a gallon ziploc freezer bag. Then you can take out just what you need. One cube is about 2 TBS. Here is my recipe and it does say you can substitute pinenuts for walnuts but I have never done that!

Fresh Pesto
3 cups packed fresh basil (stems removed)
¾ cup fresh grated parmesan cheese
¾ cup fresh chopped parsley
¼ cup melted butter
½ cup olive oil
½ cup pine nuts or walnuts
2 large cloves garlic
Salt to taste

Combine everything in a blender. Thoroughly work into a smooth paste. Toss with hot pasta. This pesto freezes very well.
 
Last edited:
  • Thread starter
  • #13
I bought Olive Oil and Walnuts last night! Ain't yall proud of me!;)
 
We are! And you'll be able to use them in other recipes, too, Jennifer. :)
 
jrstephens said:
I bought Olive Oil and Walnuts last night! Ain't yall proud of me!;)
Click to expand...

We are very proud of you. Now you'll have to let us know what you think of this recipe. :D
 
  • Thread starter
  • #16
jrstephens said:
How long will it store frozen?

How long will it store in the frig in a jar?
QUOTE]

We never discussed these questions since I kept asking about substitutions!:rolleyes:
Click to expand...
 

Frequently Asked Questions

Can I use different types of nuts in basil-walnut pesto?

Yes, you can substitute different types of nuts in basil-walnut pesto. Common alternatives include pine nuts, almonds, or cashews. Each type of nut will impart a unique flavor and texture to the pesto, so feel free to experiment!

What nuts work best as a substitute for walnuts in pesto?

Pine nuts are the most traditional substitute for walnuts in pesto, as they have a similar creamy texture and mild flavor. Almonds and hazelnuts can also work well, providing a different taste profile that can enhance the overall dish.

Can I make basil pesto without nuts at all?

Yes, you can make basil pesto without nuts if you have allergies or prefer a nut-free version. You can replace the nuts with seeds, such as sunflower seeds or pumpkin seeds, or simply omit them altogether and increase the amount of cheese or olive oil to maintain the desired consistency.

Will substituting nuts change the flavor of the pesto?

Yes, substituting nuts will change the flavor of the pesto. Each type of nut has its own distinct taste, which will affect the overall flavor profile of the pesto. For example, using almonds will give a sweeter, nuttier flavor, while pine nuts will keep it closer to the traditional taste.

How can I adjust the recipe if I substitute nuts in basil-walnut pesto?

If you substitute nuts in basil-walnut pesto, you may need to adjust the quantities of other ingredients, such as cheese or oil, to achieve the desired consistency and flavor. Start with a small amount of the substitute nuts and taste as you go, adding more as needed to balance the flavors.

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