Easy Macadamia Nut Pesto
- 1 cup fresh basil leaves
- 3 tablespoons unsalted macadamia nut bits
- 3 tablespoons grated Parmesan cheese
- 2 to 3 cloves garlic
- 3 to 4 tablespoons olive oil
Easy Macadamia Nut Pesto
Demonstrated by: Rhoda Yoshino of the University of Hawaii, College of Tropical Agriculture and Human Resources, Cooperative Extension Service, Oahu County.
Cooking with Herbs - September 15, 1999.
Ingredients:
Directions:
In a food processor, add basil leaves, macadamia nuts, Parmesan cheese, and garlic. Process until pureed. Add olive oil, a little at a time, and continue to process until a smooth paste is formed. Cover surface of pesto with a thin layer of olive oil and store pesto in a tightly covered container in the refrigerator. Serve over chicken, pasta, rice, fish, vegetables, or in soup. Makes about 1 cup.
