Basil and Macadamia Nut Pesto
Featured in Star Bulletin on September 5, 2007.
5 cups sweet basil leaves, well packed
1/2 cup whole macadamia nuts
1 1/2 tablespoons minced garlic
1/2 cup freshly grated Parmesan cheese
1 cup olive oil
Salt and pepper to taste
Place basil, nuts, garlic, and cheese in the bowl of a food processor, process until leaves and nuts are finely chopped. With the machine running, add olive oil in a slow steady stream. Season to taste with salt and pepper. Makes 3 1/2 cups.
Approximate Nutrient Analysis per 1 Tablespoon serving (not including salt to taste):
50 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 10 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugar, 0 g protein