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Hawaiian Macadamia Nut Pesto

1/2 c. Island Princess Macadamia Nuts, all-natural, unsalted
2 tbs. Extra Virgin Olive Oil
2 tbs. Lemon Juice
1/4 c. Whole Milk or substitute with fat-free milk or condensed chicken broth
3 c. Lightly packed fresh basil leaves, rinsed and drained
3 Cloves Garlic, finely chopped
6 tbs. Parmesan Cheese, grated
Salt to taste

Place Macadamia Nuts, oil, lemon juice, and milk in food processor and blend until nuts are coarsely ground. Add basil, garlic and Parmesan cheese.  Whirl until mixture is fairly smooth, scraping container sides as needed.  Add salt to taste if desired.

Makes about 1 Cup.

Many tasty uses:
Spread pesto on toasted baguette or foccasia  bread for an easy appetizer.  Spread on grilled fish or chicken and broil the pesto about one minute until brown. Blend 1 cup of pesto with 5 cups of your favorite pasta a for delicious Pasta con Pesto that serves 4.