....................pesto?!

I was out of pine nuts, so I added pecans and it gave a really smooth, nutty, subtle flavor. It didn't so much taste like pecans, but enhanced the basil.

I've made pesto with very fresh walnuts before, but the taste is very different. You won't fool anyone into thinking it's standard pesto, but it will do in a pinch if you don't mind the bitter bite of walnuts.

Now my real recommendation is to simply leave out the nuts altogether. Substitute with a very small amount of coarse seasalt and some very cold garlic. Be sure to make it with a mortar and pestle - a food processor will melt too much cheese without the nuts to buffer the temperature. Tasty.

Here in Australia cashews are delicious in pesto. Roasting brings out their delicious flavour and tastes better to me than raw.
Although basil grows like crazy here - so does arugula - they call it 'rocket' here and works really well too especially with re-con julienne dried tomato!
I found that macadamias grown in abundance here doesn't work as well for me!
Cheers, mate!
——ex-pat American foodie!
.

I actually like almonds, they taste very creamy.
I would soak them in warm water and remove the skin.
You can do the same w/ walnuts and pecans for a richer taste.
Be careful not to add too much of any nut as it will get too heavy.

I've tried walnuts and sunflower seeds. Both are tasty although a little stronger-flavoured than pine nuts.

Usually when I make pesto I don't use any nuts at all. I just use basil, olive oil, and romano cheese.

i tried almonds... it was ok nothing great but it is all i had it made the pesto very rich as in "heavy" to eat but had a nice creamy-ness to it bit like double cream...

I've had pesto with walnuts and cashews - but pine nuts are the original and best. Anthing else is just trying for a cheap substitute.