Buttery toasted macadamia nuts, hot Hawaiian chilis, umami shoyu and spicy ginger help re-write the classic pesto into this addictive and distinctly Hawaiian sauce.
Ingredients
- 1/2 cup raw macadamia nuts, roughly chopped
- 2 cloves garlic, minced
- 2 tablespoons minced ginger
- 1 to 3 Hawaiian chilis, minced
- 1 tablespoon + 2 teaspoon shoyu
- 1 teaspoon fish sauce (optional, but recommended)
- 2 teaspoons sugar
- 2 cups basil leaves
- 2 teaspoons toasted sesame oil
- 1/2 cup liquid coconut oil
Preparation
Step 1
Toast macadamia nuts in a pan over medium heat until golden brown, about 8 minutes.
Step 2
Add warm macadamia nuts, ginger, garlic, and chilis to a food processor, and pulse until fine, scraping down the sides as needed.
Step 3
Add the remaining ingredients and pulse until well incorporated, scraping down sides as needed. Do not over blend.
Step 4
Serve immediately or store covered in the refrigerator for up to 5 days.