here are 3 swaps for pine nuts
01 Almonds. Almonds have a mellow, buttery flavor and are crunchy enough to stand in for pine nuts. They're also more affordable than pine nuts.
02 Hazelnuts. Hazelnuts have a subtle, slightly sweet flavor that's not overpowering. Toasting them first adds even more flavor, so it's worth the extra time.
03 Cashews. Cashews aren't as crunchy as pine nuts, but they have a mild, sweet flavor that works well in pesto. They're also easier to find in grocery stores than pine nuts.
– 50g almonds – 80g fresh basil leaves – 50g pecorino romano – 150ml extra virgin olive oil – 4 garlic cloves, peeled
Cook Time: 20 Min
1. in the oven at 350F for 8-10 minutes, stirring once or twice throughout, until they turn a light golden brown. 2. Remove them from the oven to cool.
1. Add the basil leaves and garlic to a food processor and a pinch of salt. 2. Process until finely chopped.
-Add the cooled almonds, then process again until finely chopped. -Drizzle olive oil in a thin stream while the food processor is running.