If you are anything like me, then you have a craving for some form of pasta or pasta sauce on a weekly. I try my best to eat it in moderation, but any form of pasta is my favorite as Italian food literally is my favorite type to eat. While I don’t knock those that choose to use jar or can pasta sauce (you can take any of those and really turn it up in flavor if you do it right), I make many of my sauces from scratch. It’s easy and I tend to have the ingredients on hand for any given moment. One of my favorites is Pesto. Pesto keeps pretty well so you get a lot of use out of it and I also use it as a seasoning to some of my traditional pasta sauces like my homemade alfredo. A favorite pesto of mine is the Macadamia Nut Pesto and it’s one you can find in my house often. It’s easy and today I’m going to share it with you my easy macadamia nut pesto recipe.
Creating the perfect Pesto is about great “green” ingredients. I love fresh basil so the fresher you can get it – the better it tastes and the longer it will last once you make your pesto. I have done pesto with Kale and spinach before and they all come out really nice, so it really is up to you. Before making your pesto, check to see if your local Farmer’s Market has some fresh basil, grab a few sprigs from your garden or pick up a fresh batch from your local grocer.
Check out the video walk through here:
When selecting your ingredients, you can go all fresh – but I chose to use what I had on hand. What I love about recipes like this is that you literally can taper the ingredients and when I’m craving something, I like to be able to cook things on a whim. This is a no cook recipe… so if you’re in the mood for some really good pesto and have the ingredients on hand or can pick it up – try this out.
Ingredients
- 1 1/2 cups fresh basil
- 2-3 tablespoons extra virgin olive oil (you will add this in according to the texture you want, if you want it more on the liquid like side - add more)
- macadamia nuts (approximately 20 - 25 nuts for this particular recipe, more or less depending on your taste preference) You can also use: Pine nuts, walnuts, etc.
- 1/4 cup parmesan cheese or three cheese blend with parmesan and asiago blend (great for a nutty taste)
- 4 cloves minced garlic
- 1 Pinch kosher or rock salt (to taste)
- Add ins: If you are looking for a little added flavor and some awesomeness, add in a pinch or two of truffle salt or a drizzle of truffle oil. I usually add something along those lines for a great flavor profile.
Instructions
- Add all of your ingredients except for the oil, into your chopper, blender, food processor - what ever it is you decide to use. I'm using my Ninja chopper.
- Blend/chop/process the ingredients to the consistency you are looking at for your pesto dish.
- Stop the process and add in your oil a little at a time until it is well combined. If you want a thinner consistency, add more oil - a little at a time.
- Once you get the flavor and texture you want, you're done.
- Store in an airtight container, or use right away. If you are storing, add a little bit of your extra virgin olive oil over the top of the pesto prior to storing to keep it fresh.
Don’t forget to check out the video (embedded above) or click the link here for all the details, a step by step walk through and more. This is such an easy recipe, you can use so many other products in place. If you are not a fan of macadamia nuts, you can replace them with the traditional pine nuts or use walnuts, almonds… whatever you are in the mood for. Like I mentioned previously, you can also replace the basil with items like kale or spinach. The texture will be a bit difference, but overall – it will have the same type of concept. I like to also add a little bit of coconut oil into my recipe, but chose not to since the weather is a bit cold, I didn’t want it solidifying in the mixture.
I hope you enjoyed this recipe and if you decide to try it out, be sure to come and let me know.
Bon Appetito
Disclaimer: This recipe is utilizing products and ingredients I purchased with my own money. All opinions are my own, 100% honest and unbiased and I was not paid to provide my thoughts. This post and video are not sponsored. Affiliate links are posted through out.
13 Comments
I love pesto and this looks like a great recipe. I’ve never thought to change to macadamia nuts, but I love them. I’m going to print your recipe and maybe surprise the family this weekend!
Yes… macadamia nuts are such a great alternative.
I’ve never made pesto with macadamia nuts (that cost a fortune around here…altho’ so do pine nuts these days!), but I’ll bet the taste is fabulous!
I love macadamia nuts roasted in sea salt best… but any will do. You can also make pesto with walnuts and it taste equally expensive. Pine Nuts are pretty costly here as well… though I can get the same amount of pine nuts for $8.00 and spend $4.99 for the macadamia nuts… so that’s why I do mac nut more… plus macadamia nuts are a Hawaii thing 😉
I love pesto and I love macadamia nuts. I’m coming to your house for dinner!! Now I’m hungry for pasta!!
This sounds amazing! Macadamia nuts are such a luxury in our house.
This is a very interesting take on pesto. I haven’t made pesto in too long.
This sounds amazing. I love pesto, but my husband doesn’t, so I haven’t made it in awhile.
I love making pesto at home! I just wish pine nuts weren’t so expensive.
I know – they are expensive here too…. the macadamia nuts are cheaper.
I love pesto but never tried it with macadamia nuts. Sounds yummy.
This looks delicious! I love macadamia nuts!
I would never thought of using macadamia nuts, but it sounds all kinds of amazing!