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.

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Ingredients:

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

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.

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