"A classic pesto sauce, which typically includes a hearty helping of pine nuts, is now nearly impossible to create in its traditional format. With that said, there are a variety of clever swaps that prove why you shouldn't stick to pine nuts when making pesto. Walnuts make a particularly excellent substitution for pine nuts in a pesto sauce, given their more affordable price point and added nutritional benefits."
"At an average cost of about $7 for an 8-ounce portion, walnuts are a mere fraction of the price of an equal amount of pine nuts. They are also one of the best nut substitutes for pesto because they are rich in alpha-linolenic acid, an omega-3 fatty acid, and are one of the only varieties that contain it. Furthermore, walnuts are lauded for containing compounds with anti-inflammatory capabilities. Not to mention, they're also delicious."
Inflation and rising grocery prices have made pine nuts costly and traditional pesto harder to afford. Walnuts cost far less—about $7 for an 8-ounce portion—and offer nutritional benefits including alpha-linolenic acid (an omega-3) and anti-inflammatory compounds. Walnut skins can be bitter, so toasting helps remove skins and improve flavor; soaking walnuts overnight yields a creamier texture. Use between 1/4 and 1/2 cup walnuts per 2 cups basil and include generous fresh Parmesan for balance. Forewarn diners about nut allergies and adjust walnut amounts to avoid overpowering the sauce.
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