I've been making a version of this for years and I've never toasted the nuts ( and I've used walnuts, almonds and pine nuts ). So I toasted pine nuts and I can't say I noticed any difference. I usually grab a handful of other herbs to go in it. Sometimes oregano, parsley, even sage and marjoram. Whatever is planted next to the basil. It needs just a pinch of kosher salt and a little black or red pepper to be perfect. For new cooks out there, this old Italian granny swears that the best way to use pesto is to boil pasta, drain it saving some of that creamy pasta water to mix with the pesto and combine the pasta, pesto/water, sun dried tomatoes and fresh from the garden sweet cherry tomatoes that have been roasted. This is Sunday dinner in heaven!
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I've been making a version of this for years and I've never toasted the nuts ( and I've used...