Macadamia Nut Pesto
Macadamia nut pesto is a nuttier take on traditional Italian pesto, and absolutely perfect for fish and shellfish.
Servings: 4
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.
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
