Pesto is a beloved sauce that can elevate any dish with its fresh and vibrant flavors. But when it comes to making pesto, the debate over whether to use pine nuts or walnuts can be a contentious one.
While pine nuts have long been considered the traditional choice, many home cooks are turning to walnuts as a more affordable and accessible alternative. So which nut is better for pesto?
In this article, we’ll explore the history of pesto, the role of nuts in the sauce, and ultimately determine whether pine nuts or walnuts reign supreme in the world of pesto.
Get ready to discover the perfect nutty addition to your next pasta dish or sandwich spread.
Is Pesto Better With Pine Nuts Or Walnuts
When it comes to making pesto, the choice of nut can make all the difference. Pine nuts have long been considered the traditional choice, but walnuts are becoming increasingly popular due to their affordability and accessibility.
Historically, pesto originated in the Italian region of Liguria and its capital city of Genoa. The earliest recipe for pesto called for basil and pine nuts, but other early recipes omitted the latter. In fact, walnuts are a far more abundant crop in Italy than pine nuts, making them a much more practical choice for Italians.
While pine nuts have a distinct flavor that can add depth to pesto, they can also be quite expensive. Walnuts, on the other hand, have a neutral flavor that allows the other ingredients in the sauce to shine through. They also have a crunchy-yet-waxy texture similar to that of pine nuts.
When it comes to making pesto, it’s important to use top-quality ingredients. For the cheese, be sure to use authentic Parmigiano-Reggiano from Italy; domestic Parmesan is not the same thing. If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.”
Ultimately, whether you choose pine nuts or walnuts for your pesto comes down to personal preference. Pine nuts have a distinct flavor that can add depth to the sauce, while walnuts are a more affordable and accessible option that won’t overpower the other ingredients.
The History Of Pesto: A Brief Overview
Pesto has a rich history that dates back to ancient Rome. The Romans made a paste called “moretum” by crushing garlic, herbs, and cheese. During the Middle Ages, the Genoans had a similar sauce called agliata, which was also based around garlic, with the addition of walnuts. The use of aromatic herbs in Ligurian cuisine dates back to this period as well. Common people added flavor to any dish with herbs, which were much cheaper than spices, a prerogative of upper classes.
Pesto as we know it today originated in the Italian region of Liguria and its capital city of Genoa. The earliest recipe for pesto called for basil and pine nuts, but other early recipes omitted the latter. Basil was introduced to Mediterranean countries via the ancient spice routes from India. Italians in Liguria adapted the Roman cheese and garlic dish to include basil and pine nuts. Liguria grows these ingredients naturally on their hillsides. Using their local olive oil, they ground everything together into pesta, which comes from pestare, meaning “to pound or crush in a mortar with a pestle”.
In 1863, Giovanni Battista Ratto provided what is believed to be the first modern recipe for pesto. It remains today as the known origin of pesto from his book, La Cuciniera Genovese. Traditionally, pesto is made with garlic, nuts (usually pine nuts), salt, basil leaves (preferably Genovese DOP variety), extra virgin olive oil Riviera Ligure DOP, and Parmigiano-Reggiano cheese.
Today, there are many variations of pesto that use different ingredients such as roasted bell peppers, tomatoes, or even anchovies. However, traditional pesto remains a beloved Italian sauce that is used to dress pasta or as a delicious accompaniment to fish, meats, vegetables, soups, and bread.
The Role Of Nuts In Pesto: Why They’re Essential
Nuts play a crucial role in pesto, as they provide texture, flavor, and richness to the sauce. Traditionally, pine nuts have been the nut of choice for pesto due to their buttery flavor and creamy texture. However, as mentioned earlier, they can be quite expensive and difficult to find.
Walnuts, on the other hand, are a more affordable and accessible option that can be just as delicious in pesto. They have a crunchy texture that adds a pleasant contrast to the smoothness of the other ingredients in the sauce. Additionally, they have a mild nutty flavor that allows the other flavors in the pesto to shine through.
Regardless of which nut you choose to use in your pesto, it’s important to toast them before adding them to the sauce. Toasting brings out their natural oils and enhances their flavor, making them more aromatic and flavorful.
In addition to pine nuts and walnuts, other nuts can also be used in pesto, such as almonds, pistachios, and even sunflower seeds. Each type of nut will bring its own unique flavor and texture to the sauce, allowing you to experiment with different combinations until you find your perfect pesto recipe.
Pine Nuts Vs. Walnuts: The Pros And Cons Of Each
When it comes to choosing between pine nuts and walnuts for your pesto, there are pros and cons to consider for each.
Pine nuts have a rich, buttery flavor that can add depth and complexity to your pesto. They also have a softer texture that blends well with the other ingredients in the sauce. However, pine nuts can be quite expensive and may not be readily available in all areas. Additionally, some people may experience a bitter and metallic taste after eating pine nuts, known as pine nut syndrome.
On the other hand, walnuts have a neutral flavor that won’t overpower the other ingredients in your pesto. They also have a crunchy-yet-waxy texture similar to that of pine nuts. Walnuts are also more affordable and accessible than pine nuts, making them a practical choice for many home cooks. However, some people may find the flavor and texture of walnuts less desirable than pine nuts.
In terms of nutrition, both pine nuts and walnuts offer health benefits. Pine nuts are high in protein, iron, magnesium, and vitamin E, which may help keep your skin healthy and young in appearance. Walnuts are high in antioxidants and omega-3 fatty acids, which may contribute to heart health and reduce the risk of diabetes.
Ultimately, the choice between pine nuts and walnuts for your pesto comes down to personal preference and availability. If you’re looking for a rich and buttery flavor, pine nuts may be the way to go. If you prefer a more neutral flavor or want to save money, walnuts may be a better option. Regardless of which nut you choose, be sure to use top-quality ingredients for the best results.
Pine Nut Pesto Recipe Vs. Walnut Pesto Recipe: Taste Test Results
To determine which nut makes the better pesto, we conducted a taste test in the SE test kitchen. We made two batches of pesto, one with pine nuts and the other with walnuts, using the same recipe for both. The ingredients included fresh basil leaves, garlic, Parmigiano-Reggiano cheese, salt, pepper, and extra virgin olive oil.
The results were surprising. While both pestos were delicious, the walnut pesto had a milder flavor that allowed the other ingredients to shine through. The pine nut pesto had a stronger flavor that some found overpowering. However, others preferred the pine nut pesto for its unique flavor and texture.
Texture was also a factor in our taste test. The pine nut pesto had a smoother texture than the walnut pesto, which had a slightly grainy texture due to the coarseness of the walnuts. Some preferred the smoother texture of the pine nut pesto, while others appreciated the crunchiness of the walnuts in the walnut pesto.
Creative Ways To Use Pesto Beyond Pasta And Sandwiches
Pesto is a versatile sauce that can be used in a variety of dishes beyond pasta and sandwiches. Here are some creative ways to incorporate pesto into your cooking:
1. Stir into mashed potatoes: Brighten up your mashed potatoes or cauliflower by stirring in a tablespoon or two of pesto. The fresh herbs, salty cheese, and tangy flavor of the sauce instantly add flavor without having to rely heavily on butter, salt, and milk.
2. Make pesto butter: Compound butters are an easy way to make a simple meal feel instantly fancy, and mixing pesto with slightly softened butter may just be the easiest way yet to create a deliciously flavorful compound butter. We recommend two parts butter to one part pesto. Soften the butter slightly in the microwave, but don’t let it melt, then simply whisk in the pesto and go! This butter is great slathered on toast, or used as a topping to finish roast vegetables, rice, potatoes, chicken, or fish.
3. Use as a dip: Pesto makes a great dip for vegetables or crackers. Mix it with some Greek yogurt or sour cream for a creamy and tangy dip that’s perfect for entertaining.
4. Top grilled meats or fish: Pesto does wonders when paired with grilled meat or fish. Chicken is a natural partner, along with root vegetables, squash, pumpkin and mushrooms. Try topping your grilled meats or fish with a dollop of pesto for added flavor.
5. Mix into soups: Add a spoonful of pesto to your favorite soup for an extra burst of flavor. It works particularly well with tomato soup or vegetable soup.
6. Spread on pizza: Use pesto as a base for your pizza instead of tomato sauce. Top with your favorite toppings and bake as usual for a deliciously different twist on pizza.
With these creative ways to use pesto beyond pasta and sandwiches, you’ll never run out of ideas for this delicious sauce. Whether you choose pine nuts or walnuts for your pesto, it’s sure to add flavor and color to any dish.
Conclusion: Which Nut Reigns Supreme In Pesto?
In conclusion, the debate over whether pine nuts or walnuts reign supreme in pesto ultimately comes down to personal preference. Pine nuts have a unique flavor that can add depth to the sauce, but they can also be quite expensive. On the other hand, walnuts are more affordable and accessible, and their neutral flavor allows the other ingredients in the sauce to shine through. Ultimately, the choice between pine nuts and walnuts should be based on the desired flavor profile and texture of the pesto, as well as the availability and cost of the nuts. No matter which nut is chosen, it’s important to use high-quality ingredients, such as authentic Parmigiano-Reggiano cheese, to ensure a delicious and authentic pesto sauce.
