Macadamia Pesto Recipes

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MACADAMIA PESTO



Macadamia Pesto image

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

1/2 cup of raw macadamia nuts
2 cups young basil (packed)
2 garlic cloves, chopped
3/4 cup parmigiano-reggiano cheese, freshly grated
1/2 lemon, juiced (only fresh please)
1/4 cup of good quality extra virgin olive oil
1/4 teaspoon sea salt

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



Macadamia Pesto image

Pesto with an Aussie twist using macadamias instead of the typical pine nuts. Delicious served over a light fish or pan-fried chicken. Serves 4. Can be made in larger quantity for pasta. A small qualntity to be used immediately as the pesto will discolour if stored. You dont need to be exact with measurements and can add more or less to taste

Provided by Jubes

Categories     Australian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup fresh rocket (arugula leaves)
1/2 cup fresh basil
1/2 cup roasted macadamia nuts
2 tablespoons parmesan cheese, freshly grated
1/4 cup parsley
1/2 cup light olive oil (can substitute in some macadamia nut oil if desired)
salt, to taste

Steps:

  • Blend all ingredients until desired consistency for pesto. Salt to taste.
  • Serve as a topping over a light fish or pan-fried chicken breasts.

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