Hawaiian Style Pesto

Featured in the Honolulu Star-Advertiser on April 24, 2019.

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Ingredients:

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

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

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