Now, let’s talk about the pesto you buy at the supermarket. Manufacturers get creative. To save money, they swap pine nuts for cheaper ingredients. And yes, sometimes they use peanuts.
Peanuts are cheap. They have a similar fat content to pine nuts. They also add a bit of sweetness. So, some budget brands use peanut flour or peanut oil.
Read the label. Look for the word “peanut.” It’s often hiding in plain sight. Or worse, listed as “arachis oil”—that’s peanut oil’s fancy name.
The Cashew Coup
Here’s a funny twist. Many “nut-free” pestos actually swap pine nuts for cashews. Cashews are tree nuts, not peanuts. But if you have a peanut allergy, you might also react to cashews. It’s a nutty minefield.
One popular brand, Barilla, uses sunflower seeds for their “nut-free” version. Genius. Sunflower seeds are not nuts at all. They’re safe for most peanut-allergy folks.
Parsley and peanut pesto recipe: an explosion of flavors
