Macadamia Nut Pesto (Edit recipe)

Swap out the pine nuts for something extra creamy, and extra luxurious. Macadamia nuts give the pesto a smooth, lux kind of vibe that makes it so very spreadable. Not to mention, that gorgeous colour!

15 minutes

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	319
Fat:	29 g
Carbohydrates:	6 g
Protein:	10 g
Cholesterol:	19 g
Sodium:	417 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.

by the_happy_veg

View original recipe

Serves: 4

Ingredients

0.333 cup raw Macadamia Nuts
1 Tbsp Hemp Hearts
1 cup fresh Basil, Gently Packed
0.5 cup Flat Leaf Parsley, Gently Packed
2 cloves Garlic
0.333 cup Grana Padano Cheese, Shredded or Chopped
0.5 whole Lemon, Juice Only - More If Needed
0.25 cup Olive Oil
0.25 tsp Red Pepper Flakes
0.25 tsp Himalayan Pink Salt, More To Taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the macadamia nuts to a dry skillet set to just below medium. Once heated, monitor them and toss in the skillet for even golden browning. Once they're nice and toasty, remove them quickly from the heat to avoid burning. Transfer them to a small bowl in your prep area.
Add everything to a small vortex blender. Be prepared to add additional lemon for taste if needed, EVOO for emulsification, and salt if desired. Once it's all blended up, transfer to a small, covered container and refrigerate for 4 - 5 days.