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Home » Recipes » Course » Sauces and Condiments

Updated Jan 13, 2025 · This post may contain affiliate links ·

Macadamia Nut Pesto

Today I’m reminiscing about our family trip to Hawaii last summer, and the amazing macadamia nut pesto recipe I improvised. We loved it so much I brought home two BIG bags of macadamia nuts so I could turn it into an official recipe. Well, one bag is gone, and we’re deep into the second, so it’s time to share! This macadamia nut pesto is the perfect pesto for fish and seafood, and is the star of my new recipe for sear-roasted halibut with macadamia nut pesto.

JUMP TO RECIPE
Macadamia nut pesto in a glass jar on an embellished wood cutting board

Making homemade pesto sauce may seem daunting, but a food processor makes it quick and easy. Once you have the formula and the technique, it’s also fun to improvise with your ingredients, much like I have in this macadamia nut pesto. And freshly-made pesto just can't be beat, once you try it you'll never go back to the store-bought stuff!

Traditional pesto sauce contains basil, garlic, pine nuts, parmesan cheese and extra virgin olive oil. It’s such a perfect formula that for many years I didn’t mess with it. But when you’re in Hawaii, and you’re cooking fish six days straight in a timeshare kitchen, a little creativity is in order! Macadamia nuts and Manchego cheese may not be a traditional combo, but we ended up making three batches during our trip.

Yes, you can make pesto without pine nuts

Macadamia nuts are the perfect substitute for pine nuts in pesto because they have a similar amount of oiliness. Macadamia nuts have more flavor, however, and a distinct butteriness. When roasted, they are sweet and creamy, and the perfect counterpoint to the basil and lemon juice in this recipe.

Macadamia nuts can be expensive, but it only takes ⅓ cup to make a batch of this pesto. Look for well-priced macadamia nuts at your nearest grocery store in the Safeway/Albertson’s chain, or at Costco. In Hawaii, Costco carries giant bags of Mauna Loa macadamia nuts at a really exceptional price…it’s worth making space in your luggage to bring one home.

macadamia nut pesto recipes including basil, macadamia nuts, garlic, olive oil, lemon juice, and Manchego cheese

Manchego cheese brings it all together

The other major departure from traditional pesto in this recipe, which happened entirely by accident, is Manchego cheese. It's my husband’s favorite cheese, and it was simply what we had on hand in our Hawaii timeshare. 

Young Manchego cheese has a nutty/fruity profile like parmesan cheese, but is a bit richer and has a creamier texture. It melts a little faster, and flavor-wise, it bridges the fresh peppery/anise in the basil with the buttery macadamias.

Look for Manchego cheese in the specialty cheese section of your local grocery store. Costco also sells big blocks of Manchego at a really great price. Don’t be afraid to buy a big block; it keeps a long time and is a great addition to cheese platters.

Macadamia nut pesto in a glass jar, with a spoon also full of macadamia nut pesto

Tips for the perfect macadamia nut pesto

  • Buy your basil in bulk and freeze the extra. Both basil and pesto sauce are easily freezable! I buy giant bags of basil from the farmer’s market or from US Chef Store, and freeze big batches pesto in ½ cup portions. Detailed instructions for freezing basil can be found here at The Spruce Eats.
  • Balance the richness with a little acid. This basil pesto recipe is very nutty and creamy, so I like to balance it out with some acid. Because I am allergic to citrus, I use verjus, which is the juice of unripened green grapes. Lemon juice works great too, and is also complementary with fish.
  • Pour in the olive oil as the food processor is running. Much like whisking olive oil into a vinaigrette, pouring the olive oil into the food processor as it is running helps emulsify the oil so that your pesto won’t separate. It’s a food science thing, and it works! 

Keep macadamia nut pesto in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to six months. I freeze it in ice cube trays and then transfer the frozen cubes into a freezer-safe storage bag. I also use these Souper Cubes to freeze half-cup portions. 

Did You Make This Recipe?

If you make this macadamia nut pesto, I’d love to hear what you think. I am always trying to get better at developing recipes, and your feedback helps me do that.

Don’t forget to tag me on Instagram (@parsleyandparm) and use #YourHashtag. I love seeing your creations.

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5 from 8 votes

Macadamia Nut Pesto

Macadamia nut pesto is a nuttier take on traditional Italian pesto, and absolutely perfect for fish and shellfish.
Prevent your screen from going dark
Prep Time10 minutes mins
Total Time10 minutes mins
Servings: 4
Calories: 365.4kcal
Author: Lisa

Equipment

  • Food processor

Ingredients

  • 2 cloves garlic peeled and trimmed
  • ¼ cup macadamia nuts shelled and roasted
  • 2 ounces Manchego cheese broken into ½ to 1 inch pieces
  • ¼ teaspoon salt reduce to a pinch if nuts are salted
  • 2 cups basil leaves washed and dried
  • 1 tablespoon lemon juice or verjus
  • ½ cup extra virgin olive oil

Instructions

  • Place the garlic, macadamia nuts, cheese and salt in the bowl of a food processor and pulse 5-6 times until everything is finely chopped and well-incorporated.
  • Add the basil and pulse 5-6 more times, or until the basil is finely chopped and incorporated into the rest of the ingredients. Scrape down the sides of the food processor bowl with a spatula.
  • With the food processor running, pour in the lemon juice or verjus, then add the olive oil in a slow, steady stream. Pouring in the oil as the processor is running emulsifies the oil so the pesto won't separate.
  • Scrape down the sides of the food processor again and taste the pesto. Add salt if needed, and process for a few seconds more to make sure everything is evenly mixed.
  • Store in an airtight container in the refrigerator for 4-5 days, or in the freezer for up to two months.

Need more servings?

To adjust a recipe for more or fewer servings, hover your cursor over the number servings on the recipe card. This will bring up a slider that you can move to the number of servings you want to make.

Nutrition*

Calories: 365.4kcal | Carbohydrates: 2.2g | Protein: 4.7g | Fat: 38.5g | Saturated Fat: 8.3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24.6g | Cholesterol: 15.2mg | Sodium: 233.1mg | Potassium: 76.4mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 711.3IU | Vitamin C: 4.2mg | Calcium: 183.3mg | Iron: 0.9mg

*All nutritional values are estimates only. They are calculated by an online resource.

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Reader Interactions

Comments

    5 from 8 votes

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    Recipe Rating




  1. Sweet Enough East Kilbride says

    May 31, 2022 at 2:48 am

    This article has so much amazing information. Today I learned so many things in this blog post.

    Reply
  2. Rosanna says

    May 09, 2022 at 2:18 am

    5 stars
    I’m obsessed with macadamia nuts so this is going to be become a favourite recipe of mine, and I love the addition of Manchego. I reckon this pesto will taste amazing on crostini with a tiny bit of honey too as a canapé. I’m going to try that next!

    Reply
    • Lisa says

      May 10, 2022 at 9:23 am

      Ooooh, that canape sounds delicious! I'd love to hear how it turns out.

      Reply
  3. Gina Abernathy says

    May 08, 2022 at 5:01 am

    5 stars
    Such a great pesto recipe with amazing flavors!

    Reply
    • Lisa says

      May 10, 2022 at 9:23 am

      Thank you, Gina!

      Reply
  4. Katie says

    May 07, 2022 at 6:35 pm

    5 stars
    Such a unique and special flavor! I love this recipe for a fun twist!

    Reply
    • Lisa says

      May 10, 2022 at 9:22 am

      Thank you!

      Reply
  5. Audrey says

    May 07, 2022 at 5:47 pm

    5 stars
    I have a bag of macadamia nuts that I've been meaning to use, this is perfect!

    Reply
    • Lisa says

      May 10, 2022 at 9:22 am

      I never use macadamia nuts for anything else anymore! Enjoy 🙂

      Reply
  6. Jacqui says

    May 07, 2022 at 5:43 pm

    5 stars
    Such amazing flavors - I used a dairy free cheese and it still worked out so good. The macadamia gives it such an interesting and nutty flavor

    Reply
    • Lisa says

      May 10, 2022 at 9:21 am

      I'm so glad you enjoyed it! I've had several friends make it with nutritional yeast and they said it worked great. You can also just leave the cheese out and it's still delish :).

      Reply
  7. Jean says

    May 07, 2022 at 5:17 pm

    5 stars
    love this homemade pesto with macadamia nuts, I try to reduce buying store bought sauce and so glad to see your recipe.

    Reply
    • Lisa says

      May 10, 2022 at 9:19 am

      I'm glad you enjoyed it! Yes, that's why I started making pesto...which used to seem so hard, but now I don't even think about it!

      Reply
  8. Sean says

    May 07, 2022 at 4:58 pm

    5 stars
    This is interesting. I needed something to do with some of these macadamia nuts. I normally add a little bit of parsley to mine to help preserve it's bright green color. Have you tried it like that? I am interested to know if that would impact the taste.

    Reply
    • Lisa says

      May 10, 2022 at 9:18 am

      Hey Sean! My guess would be that if you added enough parsley to really affect the color, it would also affect the taste. My understanding is that adding lemon juice helps it stay bright green...the top layer might oxidize in the refrigerator but a quick stir usually restores it to bright green. I've also read that blanching the basil before you add it to the pesto helps too. I am allergic to citrus so I haven't tried lemon juice (I use verjus), but I am going to try blanching next time I make it! Thanks for the great question :).

      Reply
  9. Judith says

    May 07, 2022 at 8:34 am

    5 stars
    This sounds delicious! I love pesto and will definitely try this variation.

    Reply
    • Lisa says

      May 10, 2022 at 9:10 am

      Excellent! I'd love to hear what you think. Enjoy!

      Reply

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Hi, I'm Lisa!

I’m a midlife foodie on a mission to eat healthier—without giving up the foods I love.

Parsley & Parm is all about big flavor, fresh vegetables, olive oil, whole grains, and healthy proteins…with zero diet vibes.

I believe healthy eating should be about what you do eat—not what you can’t. Guidelines replace rules. Balance beats restriction. And fresh, seasonal veggies always steal the show.

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