Macadamia Nut Pesto
I freeze tablespoon size portions of this recipe to have on hand for a quick addition to pasta and rice dishes.
- 1 c. basil leaves
- 3 cloves garlic
- 3 TB macadamia nuts, unsalted
- 3 TB parmesan cheese, grated
- 3+1 TB extra virgin olive oil
In a food processor; add basil, macadamia nuts, cheese and garlic. Process until pureed. Add olive oil a little at a time; continue to process until smooth. Transfer into container; top with layer of olive oil. Store tightly covered in refrigerator. Makes 1 cup.