We recommend using only the light tan version of quinoa (the red, black and multicolor quinoa are harder to digest). To improve the digestibility of the quinoa, consider adding 50-100% more water and cooking an additional 20 minutes (until all the water is absorbed).
You may replace the pine nuts with walnuts or macadamia nuts, or you may omit the nuts altogether.
The pesto will last up to five days sealed tight in the frig.