This recipe uses almonds in place of pine nuts because Colin has a severe tree nut allergy that causes anaphylaxis. Pine nuts are also tree nuts and are not safe for him. If you are serving this to anyone with a tree nut allergy, use almonds only and confirm with your guest before serving. Pine nuts are listed as an option only for households without this concern.
Spicy globe basil is beautiful, grows abundantly, and smells incredible — but it has a slightly bitter finish that doesn’t suit traditional Italian pesto. Sweet basil is the one you want here. If you’re growing your own, double-check the variety before you pick.
Marcona almonds are rounder, softer, and more buttery than standard California almonds — much closer to what pine nuts bring to a pesto. Trader Joe’s and Whole Foods usually carry them. Regular almonds are a completely fine substitute; the pesto will still be excellent.
Pesto is best fresh, but if time is short, it keeps well in the fridge. When you’re ready to use it: set the jar on the counter about an hour before you need it to come to room temperature. Then, just before tossing with pasta, add a few tablespoons of hot pasta water and stir it in. This warms the pesto through without cooking it, preserving the bright flavor of the fresh basil.
