I just made a batch of pesto sauce and realized I grabbed/used the peanut oil rather than olive oil. Is there any dietary reason not to use it? It tastes decent but a bit oily.

My recovery plan was to make another batch and blend them together.

Any suggestions

Thanks in advance,

Palibre

You can use any oil, including "neutral flavored" oils - those that have little or no vegetal taste.

I use grapeseed oil, avocado oil, rice bran oil and others, as well as, if I want the olive flavor, a very "green" Extra-virgin olive oil.

It all depends on your personal preference.

"Classic" pesto is made with pine nuts (pignolas) but in parts of Italy pesto is made with walnuts.
I have an Italian friend who is married to a Greek man and at his request she makes pesto with pistachios and it is delicious.

Try various combination and use what YOU like! There is no hard and fast rule cast in concrete.

Thanks for the speedy reply

I use Ina Garten's recipe that also uses some butter with the oil. I make it and freeze it, oil, butter and all and it freezes beautifully. A lot of recipes say to freeze it without the oil but I do not think that is necessary. My way I am able to get a couple of spoonfuls when I need it. I always eat a spoonful myself. I love it!

Pesto can be made with many kinds of nuts as well as herbs so when you use walnuts you might want a mild oil or a walnut oil the same for pistachios, almonds, etc. I like a strong flavored olive with pine nuts and basil but no reason not to use one more pleasing to your palette.