A few firsts in this pesto. First time… 1. Using queso Manchego in pesto (although it went along for the ride with quite a bit of Parmigiano-Reggiano) 2. Not toasting the pine nuts which is how it’s actually done in Italia. VERDICT: Still delicious so if you’re in a pinch, forgoing the pine nut toasting needn’t be sacrilegious. 🙃