Originally Posted by CWS4322
Because I am deathly allergic to pine nuts, I never use pine nuts in my pesto (that's how I found out I was allergic--I was making pestio--that was kind of an interesting way to end the day--luckily, I wasn't home alone when I went into anaphalactic shock!). I like to make pesto using cilantro and basil. I will usually use almonds or walnuts, although I've made it with pecans or hazelnuts. I have also made pesto with Swiss Chard. Besides the normal kinds of basil (of course, I love purple basil), I grow Thai and Vietnamese basil.
I don't know what all you are allergic to, but a few years ago I found myself unable to find pine nuts (which aren't my favorite anyway), and found a bag of shelled pistachios. Wow, what a pesto it makes! Where I live the pine nuts are not exactly a shelf standard at stores, and they go rancid easily anyway. Pistachios really give the pesto a different character, and I prefer it to walnut.
I grow "lime" basil, and make a "pesto" using the basil, peanuts, some lime zest (if you have lemon grass, so much the better), garlic, and fresh green hot chillies. I'm sure I'm forgetting something. But I freeze this and over the winter I buy a can of coconut milk, add the frozen "pesto", et, voila! Great Green Thai curry!