Hawaiian Style Pesto
- 2 cups basil leaves, well washed, firmly packed
- 4 or more large cloves garlic, peeled
- 1/4 cup macadamia nuts
- 1 cup Parmesan cheese
- 1/2 cup macadamia nut oil
Hawaiian Style Pesto
Featured in the Honolulu Star-Advertiser on April 24, 2019.
Ingredients:
Directions:
- Place all ingredients in blender and process until smooth and thick.
- If it is too thick to blend easily, add a little more oil.
- Store in a sterilized container in refrigerator and use promptly.
Makes about 2 cups.
- Pesto Mayonnaise: Blend equal amount of pesto and mayonnaise to make a dip to serve with vegetables such as artichokes.
Tip: The flavor of basil diminishes when cooked for any periods of time. Use a larger quantity of basil when cooking in soups and sauces. Use a small amount when adding it toward the end of the cooking period.
Approximate Nutrient Analysis per 2 Tbsp serving:
150 calories, 14 g fat, 2.5 g saturated fat, 5 mg cholesterol, 130 mg sodium, 2 g carbohydrate, 0 g fiber, 0 g sugar, 3 g protein
