Q: I love pesto, and keep stockpiles in the freezer for quick dinner parties. However, I have several friends that are allergic to nuts. I know you can make it without nuts, but I love that little bit of crunch and texture. What can I use instead of nuts (pine nuts, pecans, peanuts — they're all off limits)? I've tried panko sprinkled on pasta, etc, just before serving, but that's all I can think of.
Sent by belmontmedina
Editor: This is a great question. I wonder about nubs of finely ground, roasted grains like brown rice or barley — similar to how ground rice adds fine crunch to Thai salads like laab.
Readers, have you ever faced this dilemma? What do you substitute for nuts in pesto?
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(Image: Sara Kate Gillingham-Ryan in Recipe: Spring Greens Pesto)