Macadamia Nut Pesto

Macadamia Nut Pesto

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Community Recipe

  • 8
  • Easy
  • 15 minutes
  • None


  • ½ Cup Raw macadamia nuts
  • 2 Cups Basil leaves
  • 2 Garlic cloves
  • ¾ Cup Parmigiano Reggiano
  • 3 Tablespoons Lemon juice
  • ¼ Cup Extra Virgin Olive Oil
  • ¼ Teaspoon Sea salt

Cooking Instructions

In a food processor, using the pulse action, chop the macadamias, basil, garlic and Parmigiano Reggiani until finely minced. Pulse in the lemon juice and olive oil. Add salt to taste. The mixture should be puréed, but retain texture. Delicious with freshly cooked zucchini noodles or spread onto a slice of seed loaf!

Monique Recipe by: Monique
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Self published cookbook author Facebook Foodie: recipes of the Liked and Shared and currently writing my 2nd cookbook entitled Palmhearts and Pineapples. Passionate about education and public speaking, supporting and mentoring the Youth less privileged through my Rotary Club.

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