To my dismay, there were only very large bags of pine nuts -- too big to justify leaving in my pantry for a couple of years until my next pesto craving.
I thought about how much I love cashews, and decided that would be a delicious substitute, but only roasted cashews were available. (Talk to me about what slow roasting does to nuts... it's not good).
Leaving the store, I planned to make the recipe with whatever nuts (except walnuts, ick) were in my pantry. And that's what I did!
In place of pine nuts, I incorporated half almonds and half hazelnuts. The pesto came out tasting awesome!
1/4 cup lightly toasted pine nuts
1/2 cup sun-dried tomatoes, reconstituted
1 cup basil, packed
4 cloves roasted garlic
1 can water packed artichoke hearts (I use a little less)
1/2 cup vegetable broth
In a food processor, pulse nuts until finely ground but do not puree.
Add sun-dried tomatoes, basil, roasted garlic and artichoke hearts in a food processor, and pulse to coarsely chop.
Add vegetable broth and process until mixture becomes a thick paste.
Store unused pesto covered in refrigerator.