Seed Pesto - Use raw pumpkin or sunflower seeds instead of walnuts. Follow same method of toasting seeds first before blending into pesto. Edamame Pesto - Use shelled edamame beans. The beans provide creaminess usually given by nuts. Broccoli Pesto - Use roughly chopped roasted broccoli florets in place of nuts. Pea Pesto - Use fresh or frozen peas blended up into the pesto. Very bright green color! Spinach Pesto - Replace basil with spinach leaves. Omit nuts. Spinach gives enough body. Cauliflower Pesto - Roasted cauliflower can stand in for walnuts. Adds body and texture.