Yes. Pine nuts, walnuts, pecans and cashews are routinely used in pesto, but other kinds of nuts can also be used.
Of course you can. I am thinking you are talking pesto? I use whatever nut I have except peanuts. My favorite is walnut and then use a small amount of walnut oil along with Olive Oil
The ingredients for Pesto include garlic, pine nuts, washed and dried basil leaves and coarse salt.
Basically its all about the tomato. Red pesto has tomato and uses much less basil leaves in its recipe. Also usually has almonds instead of pine nuts, to make it more crunchy. Perfect for sandwiches.
One type of pesto I make contains basil leaves, pine nuts, Parmesan, olive oil and salt and pepper. The nutrients contained in this pesto would be fat, protein, minerals, vitamins and fibre (not strictly a nutrient I know but necessary all the same)
Pesto is an Italian recipe for a thick sauce containing olive oil, garlic, pine nuts, basil and parmesan, whereas pistou originated in the Provence region in France, and has the same ingredients except for the pine nuts. That said, the original pistou recipe didn't have hard cheese in it. These days parmesan or another hard cheese is often added to pistou. But no pine nuts!
The best alternative to pesto that i have tried is rocket/arugula salad leaves. Another tip i have is to toast the pine nuts gently before adding to the mix.
Before food processors, pesto was made using a mortar and pestle. You can also just chop the basil and garlic very finely, crush the pine nuts with the back of a spoon and mix everything together.
Andante is medium-slow, allegro is fast, presto is very fast, and pesto is a sauce made from basil, garlic, pine nuts, and Parmesan cheese.
If you mean pesto, it's a light sauce made from fresh basil, olive oil, pine nuts, and parmesan cheese.
The pine nuts are inside the pine cone.
The pesto sauce and pasta originated in northern Italy. Pesto is made from basil, pine nuts, olive oil, crushed garlic, and Parmesan cheese.