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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

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15y ago
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15y ago

Pine nuts Pine nuts

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15y ago

Walnuts or sunflower seeds

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Q: Which nuts are used to make pesto sauce?
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Does pesto have nuts?

Yes. Pine nuts, walnuts, pecans and cashews are routinely used in pesto, but other kinds of nuts can also be used.


How is pesto used in cooking?

Pesto is usually tossed into well drained pasta in place of a sauce.


What is pesto sauce made of?

Take about 2 cups of loosely packed basil leave, 2 tablespoons of pine nuts or chopped walnuts, 1 garlic clove, and the juice of one lemon and put them all in a blender. Start the blender and drizzle in olive oil until you get a chuncky paste (don't try to make it smooth). Then add about 1/4 cup of grated parmesan cheese and blend just to incorporate the cheese. Taste and add salt as you like.


Can pesto sauce be used as an appetizer?

Yes. spread it on bread, mix it into hummus and dip with raw veggies.


What is a Herb used in italian cooking?

The main flavors in traditional (Genovese) pesto are basil and garlic, though other ingredients are used in the same type of preparation (with olive oil, parmigiano, and nuts) and called pesto. Pesto from Southern Italy usually has sun-dried tomato in it.


Can you refreeze pesto?

Hi, If you want to refreeze your pesto, I would say that depends. Pesto freezes really well. I freeze pesto and I use it within a year. If you defrosted your pesto and only used part of it, I would refreeze it if: 1) The pesto had been defrosted in the refrigerator and did not sit out for longer than half an hour. 2) I had not used any meat or cheese in the pesto Otherwise, it is better to use it all now. Some pestos are made with chicken broth. Those you will likely not want to refreeze or allow to defrost outside the refrigerator. When I freeze my pesto, I leave out the cheese and add freshly grates Parmesan and/or pecorino after it is defrosted. If you notice that the pesto has oxidized quite a bit, I would not use it. And in the future, I would make sure it was sealed up a lot better. If you have some more questions about storing pesto or how to make pesto, please check out: http://www.pestolovers.com/how-to-make-pesto.html Wolfie www.pestolovers.com


What are some vegan foods from Italy?

A lot of pasta is vegan, so long as there no butter, cream sauce, or meat sauce in it. There are pizzas that are made with dough (you can get vegan dough), and then put tomato sauce on top and bake it. It's really good! (And no cheese makes it vegan, too!). Otherwise, many breads in Italy are good. (check to make sure no eggs or milk was used to make them, though.) * Linguine with walnut sauce * Pesto * Spaghetti with tomato sauce * Vegan rissoto For recipes and recipe sites click on the links below, under 'Related links'.


What is a small dark red fruit used to make sauce that starts with c?

Cranberries are a small, dark red fruit used to make sauce.


What is a good recipe for Sriracha sauce?

Sriracha is an Asian chile and is used to make the delicious Sriracha sauce. A great recipe for Sriracha sauce is used to make Honey-Sriracha Chicken Wings. The sauce includes butter, Sriracha chile sauce, lime juice, honey and soy sauce. These terrific chicken wings are coated with the sauce and baked.


What are the materials used to make soy sauce?

spoon


What is the name of Cold tomato basil sauce in Italian cookery?

pesto which is made with basil, garlic, parmesan cheese, pine nuts and olive oil. Salsa Verde was the correct answer If in case you used mint+parsley+corriandre at amount of two plates, chopped very finely fried in a cup of liquid oil & inserted in water covering 20 centimetres above,right after to be boiled :You have gained the sauce.


Is tomato sauce pizza sauce?

Tomato soup works well... so does passata or tinned tomatoes. However if you want to use something with no tomatoes in whatsoever, try some form of pesto. And some pizzas skip the tomato puree stage anyway, such as when covering the base with a layer of thinly cut potatoes with butter and herbs, or as in pizza provencal (caramelised onions, anchovies and olives, usually arranged in a lattice pattern).