Pesto with roasted potatoes and sirloin steak. Vegan variations of pesto can include mixes of fresh basil, nuts such as walnut or pine nut, olive oil, and the addition of miso paste and nutritional yeast to provide additional flavor enhancement to the dish. For reasons of expense or availability, walnuts, pecans, cashews or even peanuts are sometimes substituted for the traditional pine nuts. Also, while the nuts are traditionally used as is, some recipes call for prior toasting. While not preferable, other culinary nuts may be used due to the taste disturbances that some people may experience after consuming pine nuts
Pesto alla trapanese Pesto alla trapanese The pesto alla trapanese (), is a Sicilian variation of the genoese pesto, typical of the Province of Trapani. It is also known as pesto alla siciliana , pesto rosso, and as in the Sicilian language. It is made of garlic, basil, almonds, grated pecorino, tomatoes, salt, and pepper, and bound with extra virgin olive oil. The dish was introduced in ancient times by Genoese ships, coming from the East and stopping at the port of Trapani, who brought the tradition of "agliata", a sort of pesto sauce based on garlic and walnuts, which was then developed