Mark wrote:

> I recommend Brazil nuts for pesto, followed by walnuts.
> Both make a better pesto than pine nuts.
>
> Almonds, hazelnuts, and pecans are not bad, but not nearly
> as good as Brazil nuts or walnuts. Cashews make a pesto
> with a poor texture -- I'm tempted to say gummy, but that's
> the wrong word. I'm not sure there is a word to describe
> the texture of cashew pesto.

I've made a pseudo-Thai pesto before using macadamia nuts. Macadamias seem
well-suited for that kind of preparation because they break down easily, the
same way pine nuts do.

Bob