Pinenuts are out so here’s my workaround. This should be fairly solid as you’ll be adding it to the pesto salad dressing. My first try had the non-traditional ingredients of 1/2 tsp lemon zest and 1 tbsp of lemon juice.
40 g blanched almonds, toast if you have time
9 g grana Padano, grated
1 bunch of basil leaves
3 cloves of garlic, peeled, rough chopped
2 tbsp olive oil
kosher salt and freshly ground pepper to taste
In a food processor, add almonds, pulse until a coarse meal. Add Grana Padana and pulse until a bit finer. Add basil leaves and garlic. With food processor running, pour in olive oil. Remove to a bowl and add salt and pepper to taste.
Freeze unused pesto in tablespoons.