Macadamia & Basil Pesto
This Macadamia & Basil Pesto offers a luxurious, low-carb alternative to traditional pesto, featuring the buttery richness of macadamia nuts. It's incredibly versatile, perfect for pasta, grilled meats, or as a vibrant spread.
For 4 servings
Heat a small, dry skillet over medium-low heat. Add the raw macadamia nuts and toast for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them. Remove from heat and let cool completely.
Wash and thoroughly dry the fresh basil leaves. Excess water can dilute the pesto and affect its texture. Peel the garlic clove.
In the bowl of a food processor, combine the cooled toasted macadamia nuts, dried basil leaves, peeled garlic clove, fresh lemon juice, and grated Parmesan cheese.
Pulse the mixture several times until the ingredients are roughly chopped and combined. Scrape down the sides of the bowl as needed.
With the food processor running on low speed, slowly drizzle in the extra virgin olive oil in a steady stream. Continue processing until the pesto is smooth and creamy. If it's too thick, add a tablespoon or two more olive oil until desired consistency is reached.
Stop the food processor and taste the pesto. Season with sea salt and freshly ground black pepper, adjusting to your preference. Pulse briefly to incorporate the seasonings.
Transfer the pesto to an airtight container. If not using immediately, pour a thin layer of olive oil over the surface to prevent browning and keep it fresh.
Serve immediately with your favorite pasta, spread on sandwiches, dolloped over grilled chicken or fish, or as a dip with vegetables.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your basil is completely dry after washing; any residual water can make your pesto watery and less vibrant.
- 2Toasting the macadamia nuts is crucial as it deepens their flavor and adds a nutty complexity that raw nuts lack.
- 3Drizzle the olive oil in slowly while the food processor is running; this emulsifies the pesto properly, resulting in a smooth, creamy texture rather than an oily, separated one.
- 4For longer storage, freeze pesto in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag for convenient portioning.
Adapt it for your goals.
Nut Substitution
Replace macadamias with cashews or blanched almonds for a different creamy texture and flavor profile, or a mix of nuts for added complexity.
Herb & Green BoostHerb & Green Boost
Add a handful of fresh spinach, arugula, or parsley along with the basil to introduce more nutrients and a slightly different peppery or earthy note.
Dairy Free OptionDairy-Free Option
Omit the Parmesan cheese and add 2-3 tablespoons of nutritional yeast for a cheesy, umami flavor without the dairy, making it suitable for vegan diets.
Why this is on our healthy list.
Heart-Healthy Fats
Macadamia nuts and olive oil are rich in monounsaturated fats, which are known to help lower bad cholesterol levels and support cardiovascular health.
Rich in Antioxidants
Basil and olive oil contain powerful antioxidants that protect the body's cells from damage caused by free radicals, potentially reducing the risk of chronic diseases.
Anti-Inflammatory Properties
Compounds found in basil, such as eugenol, and the polyphenols in olive oil, possess anti-inflammatory effects that can contribute to overall well-being and reduce inflammation in the body.
Frequently asked questions
Stored in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent oxidation, this pesto will last for up to 1 week. It can also be frozen for up to 3-4 months.
