"Aussie" Macadamia Pesto

"Aussie" Macadamia Pesto


1 person made this

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.

Serves: 4 

  • 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
  • olive oil

Preparation:15min  ›  Ready in:15min 

  1. 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.

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