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Island-Style Pesto

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.   

Taylor Pelton

Culinary Solutions


about 1 1/2 cups

Prep Time

15 minutes

Total Time

25 minutes





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.  

Nutrition per serving: