Super fresh pesto made with basil, macadamia nuts, parmesan cheese, lots of garlic and good olive oil. This is how I make Macadamia Nut Pesto at home ^_^
Sometimes the dishes we make the most (like this pesto) and the places we visit most often (like Epi-Ya), end up being the last places I blog about. Why?
Because those dishes and places are such a part of my routine that it doesn't even occur to me to post about them. (Or also in the case of Epi-Ya, it's because I have too many photos and it's overwhelming to start haha.)
While shopping for pesto ingredients yesterday I realized I never posted a recipe for it. So I quickly got my camera (aka phone) and jotted down measurements. This blog is for you, but it's also for me, a personal recipe archive.
Pesto is easy to make and there are many pesto recipes out there. But this is mine, and it's a tasty one. I use macadamia nuts (from Costco Hawaii) and lots of garlic.
Pesto recipes in general are flexible. More or less basil, more or less parmesan cheese, etc. Use the ingredients in my list, and feel free to adjust the proportions to your preference.
Ingredients
Here's what you'll need:
- Roasted macadamia nuts
- Fresh basil
- Parmesan cheese, grated
- Olive oil
- Garlic
- Sea salt
The only equipment need to make pesto is a mini food processor. If you don't have a one, you can also make pesto with a mortar and pestle (it's more physical work but the end result will actually be tastier haha).
Instructions
Let's get cooking!
If the basil is not already washed and dry, do this first.
Add the roasted macadamia nuts to the mini food processor. Process 10-20 seconds until the macadamia nuts are chopped into smaller pieces.
Then add the basil, grated parmesan cheese, garlic, sea salt, and half of the olive oil.
Process until all the ingredients are well mixed and there are no big pieces of macadamia nuts or basil.
Note: You may have to process for about 10-20 seconds, then use a small spatula to mix things up a bit. And then process again.
Add the rest of the olive oil and process again for another 10-20 seconds. If you prefer a more "loose" pesto, feel free to add more olive oil. Then it's all done and ready to eat ^_^
FAQ and Tips
Spread it on good, toasty bread!
Top this pasta with a spoonful of pesto, so good.
Add dollops of pesto on top of this easy naan pizza before baking.
Replace the pistachio paste in this sandwich with pesto.
Or just eat it with crackers or eat it plain by the spoonful ^_^
Spoon the pesto into a container and top with a generous layer of olive oil. This will preserve the vibrant green color of the pesto and keep it from oxidizing. Seal the container and store it in the refrigerator.
It keeps for up to 1 week in the refrigerator, in a sealed container. Make sure to follow the storage instructions above.
Macadamia Nut Pesto Recipe
Macadamia Nut Pesto
Equipment
Ingredients
- ½ cup roasted macadamia nuts
- 1 cup fresh basil, packed this is about 4 ounces
- ½ cup parmesan cheese grated
- ½ cup olive oil
- 6 cloves garlic minced
- ½ teaspoon sea salt
Instructions
- Wash and pat dry the basil leaves. Set aside.
- Add the roasted macadamia nuts to the mini food processor. Process 10-20 seconds until the macadamia nuts are chopped into smaller pieces.
- Then add the basil, grated parmesan cheese, garlic, sea salt, and half the olive oil.
- Process until all the ingredients are well mixed and there are no big pieces of macadamia nuts or basil.Note: You may have to process for about 10-20 seconds, then use a small spatula to mix things up a bit. And then process again.
- Add the rest of the olive oil and process again for another 10-20 seconds. If you prefer a more "loose" pesto, feel free to add more olive oil. Then it's all done and ready to eat ^_^
Mahalo for Reading!