Since pesto is a “raw” sauce, the flavor of the olive oil is crucial to its success. Use the best first-cold-pressed extra-virgin olive oil you can comfortably afford.
Toasting nuts & seeds:
Sliced almonds or pepitas: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Hazelnuts or walnuts: Spread on a baking sheet and bake at 350°F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes.
After toasting, let hazelnuts cool for a few minutes, then rub together in a clean kitchen towel to release most of the papery skins.
1 1/2 fat