I came up with this recipe when I decided to use up some of my fresh garden basil but did not have any pine nuts! Gives a great flavour and has a chunkier texture than a traditional pesto. Fantastic over hot pasta, was originally to go with my Ninas Thai Pumpkin Soup.
large sprig of fresh basil with enough leaves to fill two cups, roughly chopped
3/4 - 1 cup of macadamia nuts, crushed
3/4 cup fresh grated parmesan
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:15min › Ready in:15min
Combine all of the ingredients and a dash of olive oil in a bowel and process with a hand mixer until well combined. You can use a food processor but I believe a hand mixer gets a more "authentic" chunkier texture without the hassle of a mortar and pestle. Drizzle oil (about 4 tablespoons to taste) during processing.