Sans the occasional appearance alongside white chocolate, macadamia nuts have long been criminally overlooked. They are incredibly nutritious and versatile and have a luscious buttery texture and flavor, especially when toasted, which is why this pesto was a no-brainer. Try it for yourself and help us reign in the golden age of the mighty macadamia.
PJ Catledge
Chef
about 2 cups
15 minutes
15 minutes
Step 1
Preheat oven to 350°F.
Step 2
Spread macadamia nuts in a single layer on a baking sheet and bake for 12 to 15 minutes or until golden brown. Do not overcook. Transfer to a plate and set aside to cool slightly.
Step 3
In a blender or food processor combine warm macadamia nuts, garlic, lemon juice, and salt and pulse until mixture is finely chopped and well incorporated. Then add basil and parmesan and pulse briefly until combined.
Step 4
With blender or food processor running, add olive oil in a slow but steady stream until creamy and homogenous. Season to taste with salt and serve immediately. Will keep covered in the refrigerator for up to 3 days.
