Karen's Basil & Macadamia Nut Pesto
A Delicious & Easy Pesto using Toasted Macadamia Nuts. Adds a rich and buttery flavor.
Servings: 16 servings (1 Tablespoon)
Cost: $5.50
Equipment
- 1 food processor I use a 3 cup one
Ingredients
- 2 cups basil washed and dried
- 3 medium cloves fresh garlic
- 2 tablespoons toasted macadamia nuts
- 1/4 teaspoon sea salt
- 3 tablespoons parmesan reggiano cheese grated or roughly chopped
- 1/2 cup extra virgin olive oil
Instructions
- Add the first 5 ingredients (all but the olive oil) to the bowl of a food processor.
- Pulse a few time to break down the ingredients. Measure the olive oil and turn the machine on.
- Add the olive oil in a steady stream through the feed tube until all is incorporated. Scrape down with a rubber spatula. Turn machine back on and process to a smooth paste/pesto with some texture.
To store:
- Keep in the refrigerator in a glass container with a tight seal. Top with a layer of olive oil and place a piece of waxed paper (can use plastic wrap too) on top, pressing down – to stop basil from discoloring.
Notes
Try this delicious recipe: Salmon Steaks with Basil & Macadamia Nut Pesto.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 74kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 52mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg