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)
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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 Facts
Karen's Basil & Macadamia Nut Pesto
Amount per Serving
Calories
74
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
1
mg
0
%
Sodium
52
mg
2
%
Potassium
17
mg
0
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
166
IU
3
%
Vitamin C
1
mg
1
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.