Don’t let pricey pine nuts keep you from making pesto this summer. My favorite home cook suggests substituting walnuts for pine nuts because their main function in the sauce is to add bulk and texture. From that suggestion I developed this recipe:
blend the following ingredients in a food processor: 2 cloves garlic (or 1 if very large), 2 handfuls walnut halves, 2–3 oz. Parmigiano Reggiano, 4 c. basil, 1 tsp. kosher salt, pepper to taste. While that blends, pour a shy 2/3 c. olive oil through the tube. Makes enough sauce for 1 pound of pasta.