Options

Format:
Include:
PRINT
See more
Photo: Jennifer Davick; Styling: Mindi Shapiro Levine Photo by: Photo: Jennifer Davick; Styling: Mindi Shapiro Levine

Macadamia Pesto

This hearty recipe can be covered with plastic wrap and kept chilled in the refrigerator for up to 10 days. Be sure to press plastic wrap directly on top of pesto to keep the green color. It can also be frozen for up to two months.

Southern Living NOVEMBER 2008

  • Yield: Makes 1 1/2 cups
  • Prep time: 10 Minutes

Ingredients

  • 1 1/2 cups loosely packed fresh basil leaves
  • 1/2 cup salted macadamia nuts
  • 4 large garlic cloves, minced
  • 3/4 cup extra virgin olive oil
  • 3/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

1. Process first 3 ingredients in a food processor 3 minutes until smooth, stopping to scrape down sides as needed. With processor running, pour oil through food chute in a slow, steady stream. Add cheese, salt, and pepper, and process 2 seconds or until smooth.

advertisement

Go to Full Version of

Macadamia Pesto Recipe

advertisement