jfor, Feb 6, 10:46pm
Does anyone know if you can use another cheese instead of parmesan?I've got everything here except that, and want to make it this afternoon.

245sam, Feb 6, 10:58pm
jfor, the following is from Trademe Cooks and should help you out.....

"For those who love pesto here's a lower fat recipe, which uses sunflower seeds instead of pinenuts, and doesn't use cheese at all. A good recipe to make with late summer basil, or use parsley, or a mix of basil and parsley for a delicious and iron packed change. The recipe is from a link through to the site from this weeks Get Growing email: Nancy's Pesto, a True Taste Treat Delight. 20-25 cloves (5 heaped tablespoons) chopped garlic, 1/2 cup sunflower seeds, 2 tablespoons vegetable oil, 1 tablespoon honey (optional), 1 cup water, 6 cups well-packed basil leaves (more or less). In a food processor, combine the garlic and sunflower seeds with the oil and honey, and a little of the water. Whizz, gradually adding the rest of the water. Then add the basil, 2 cups at a time. Process until everything is well blended. Pour into jars and seal well. To keep, freeze in ice cube trays, pop the pesto out once frozen, and place into a sealed container and return to your freezer. Or freeze in jars like Craig's Jam Jars. It makes about 4 cups of pesto. posted by juliewn

Pesto - Creating your own recipe is easy when making this delicious spread/dip/pasta topping, etc.. Use fresh herbs - basil, or parsley is good at this time of year - you could also add other herbs too.. tips of lemon verbena, lemon balm, pineapple sage, etc.. wash the herbs, shake well to dry, remove stalks if you want, then place in a food processor.. whizz till smoothish.. Add some garlic if you want, then some parmesan cheese to taste - from a piece of cheese is nicest - the powdered doesn't taste anywhere near as good. Add lots of lemon juice to taste.. then drizzle some oil in - I use canola - or you could use olive oil. Whizz well and season to taste.. When it's as you want it.. add some of your favourite nuts (pinenuts, cashews, walnuts, etc..) or seeds (sunflower, sesame, pumpkin..) and whizz till lightly chopped.. Pile into jars and freeze any you don't want to use straight away.. and enjoy your own Pesto on toast, crackers, as a dip, on sandwiches, in pita bread, tossed through hot pasta, on pizza, etc..etc. Alternatives: Don't use any oil - and keep in freezer until needed and use within a couple of days once thawed. Use any other cheese you like - mild or tasty cheeses are a good change - and don't cost as much as fresh parmesan. Use your choice of walnuts, pinenuts, cashews, etc.. Or leave out nuts and use sunflower or pumpkin seeds and chop briefly so pieces are through the pesto.. Make changes that suit your taste.. and create your own special pesto recipe posted by juliewn”

Hope that helps.:-))

cookessentials, Feb 7, 6:09am

uli, Feb 7, 8:48am
You can use any cheese you like - it might not turn out to be Pesto though.
More likely to be Basil and cheese ...