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Pine nuts are expennnsiiivve!

I do love pesto though.
Yup. You're looking at a lot of $$ on that table. Maybe close to $1 an oz. to produce, and that's with home-grown Basil.
I made a variation over the summer with E.V olive oil that i processed with a couple kaffir lime leaves and cilantro stems then strained it after letting it sit overnight. I drizzled that into the processor with Thai purple basil, silken tofu(instead of parm or romano), garlic and cashews. Then salt to taste.

Looked and tasted awesome on some grilled chicken breast and flank steaks.
You can make great pesto with pistachios, walnuts or sun flower seeds instead of pine nuts. I prefer using romano cheese instead of the traditional parmesian. The former delwood pickle restaurant used to serve broiled chicken breast and steamed broccoli on top of spinach fettucine with a walnut pesto cream sauce.... easy to make and so delicious!

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