Macadamia Nut Pesto (Edit recipe)

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If you enjoy pesto then you really need to try this Hawaiian version of it. Living in the islands pine nuts can be hard to find, but Mac nuts are abundant. Macadamia nuts are flavorful and full of healthy fats. Growing up I didn’t like pesto because the store bought versions were so bland, but fresh pesto is super fast, full of vitamins, antioxidants, minerals, fats…your body will be happy and your taste buds will too. Enjoy

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

5

Serves: 4

Ingredients

2 cups Basil, Fresh, washed, kind of pack down the leaves to measure
.33 cup Macadamia Nuts, Raw, Rough chop
.5 tsp Sea Salt
.75 cup Extra Virgin Olive Oil, the highest quality you can afford
1 cup Parmesan Cheese, grated

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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

In a blender add basil leaves, macadamia nuts, and salt.
Turn the blender on medium speed. Using the tamper or a wood spoon help the basil leaves and nuts start to blend. Be careful not to hit the blades.
Remove the core of the lid and slowly add the olive oil.
Blend until well blended but has slight texture still. You can add more oil if you want it thinner.
Scrape down sides.
Add the Parmesan cheese and blend a few seconds.

Notes

If not using pesto immediately or you want to store it in the fridge for later add the juice of 1/2 lemon. This helps keep the gorgeous green color. Store in fridge in air tight container for up to 5 days. Or, you can freeze in ice cube trays and thaw as needed.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	527
Fat:	54 g
Carbohydrates:	6 g
Protein:	5 g
Cholesterol:	16 g
Sodium:	649 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.