Macadamia Pesto Pastaaustralian Recipes
MACADAMIA PESTO
This simple and flavor-packed pesto is made using the native Australian Macadamia nut. The delicious nut lends its rich crunch well to this Italian favorite. The pesto is great served with fresh pasta, with roast lamb or simply spread on a fresh piece of bread. Keep the pesto for up to a month in a sterilized, air-tight jar.
Provided by evelynathens
Categories Sauces
Time 15m
Yield 1 1/2 cups pesto (approximately)
Number Of Ingredients 7
Steps:
- In a food processor, using a pulse action, chop the macadamias, basil, garlic and parmigiano until very finely minced. Pulse in the lemon juice, olive oil and add salt to taste. The mixture should be pureed, but retain some texture.
- Toss your favourite cooked pasta with the pesto; top bruschetta with it; dip crostini into it -- .
MACADAMIA PESTO PASTA(AUSTRALIAN)
This simple and flavor-packed pesto is made using the native Australian Macadamia nut. The delicious nut lends its rich crunch well to this Italian favorite. The pesto is great served with fresh pasta, with roast lamb or simply spread on a fresh piece of bread. Keep the pesto for up to a month in a sterilized, air-tight jar. The recipe didn't give serving amount, so making a guesstimate. From about.com.
Provided by Sharon123
Categories Spaghetti
Time 30m
Yield 2-4
Number Of Ingredients 8
Steps:
- Chop the garlic along with the 1/3 of the basil leaves. Once roughly chopped add more basil leaves. Roughly chop some more and then add the rest of the basil and keeping chopping until the basil and garlic are very finely minced. You will have to chop and then scrape the bits that try to escape back for more chopping. So it will be something like chop, scrape, chop, scrape.
- Add half of the macadamia nuts to the basil and chop. Add the rest of the macadamias and then chop.
- Now add half of the grated parmegiano reggiano to the basil and chop. Add the rest of the parmegiano reggiano and chop.
- The ingredients should be so fine that you can mould them into a little block. The pesto can be kept like this until you need to use it.
- Transfer the pesto block to a bowl and refrigerate until you need it.
- Just before serving the pesto, add 2 Tbsp of olive oil and the lemon juice to it to moisten it. You can also reserve a little of the pasta water to moisten the pesto a little more.
- Boil the spaghetti in salted water until done, 8-10 minutes. Drain then mix through with pesto and serve immediately.
Nutrition Facts : Calories 527.8, Fat 52.1, SaturatedFat 11.6, Cholesterol 21.6, Sodium 801.5, Carbohydrate 5.3, Fiber 2.2, Sugar 1.5, Protein 13.3
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