Macadamia & Basil Pesto
A creamy, vibrant pesto that swaps traditional pine nuts for buttery macadamia nuts. The rich, smooth texture pairs beautifully with fresh basil, sharp parmesan, and good olive oil for a versatile sauce that elevates pasta, sandwiches, or grilled vegetables in minutes.
For 4 servings
- prep · ~3 min
Toast the macadamia nuts.
In a small dry pan over medium heat, toast the macadamia nuts for 2-3 minutes, shaking frequently, until lightly golden and fragrant. Let cool completely.
TIPWatch closely — macadamias burn fast because of their high oil content. - mix · ~1 min
Pulse the nuts and garlic.
In a food processor, combine the cooled macadamia nuts and peeled garlic cloves. Pulse 5-6 times until coarsely chopped.
- mix · ~1 min
Add basil, cheese, lemon juice, salt, and pepper.
Add the basil leaves, grated parmesan, lemon juice, salt, and black pepper to the food processor. Pulse a few times to combine, then scrape down the sides with a spatula.
- mix · ~1 min
Stream in the olive oil.
With the food processor running, slowly drizzle in the olive oil in a steady stream until the pesto reaches a smooth, creamy consistency. Scrape down the sides once more and pulse to incorporate everything evenly.
TIPDon't over-process — a slightly coarse texture gives the best mouthfeel. - prep
Taste and adjust seasoning.
Check the pesto and add an extra pinch of salt, a few drops of lemon juice, or more black pepper if needed. Pulse once more to mix.
- serve · ~1 min
Transfer to a jar and use or store.
Spoon the pesto into a clean jar or airtight container. If not using immediately, pour a thin layer of olive oil over the surface to prevent browning.
TIPRefrigerate for up to 1 week, or freeze in ice cube trays for individual portions.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast the macadamia nuts until just fragrant, as their high oil content causes them to burn quickly.
- 2Use freshly squeezed lemon juice for brightness; bottled juice can make the pesto taste flat.
- 3Scrape down the food processor bowl at least once to ensure even blending of basil and nuts.
- 4For the best texture, stop processing while the pesto is still slightly coarse — a smooth paste loses character.
- 5Press a layer of plastic wrap or olive oil directly onto the surface before refrigerating to prevent oxidation.
- 6Freeze pesto in ice cube trays for quick, portioned use in pasta, soups, or marinades.
Adapt it for your goals.
Vegan
Replace parmesan with 3 tablespoons of nutritional yeast and increase lemon juice to 1.5 tablespoons for a tangy, dairy-free pesto that keeps the creamy macadamia base.
low oilLow-oil
Halve the olive oil to 2.5 tablespoons and add 2 tablespoons of cold water or the reserved pasta water when blending; this reduces the oil content while maintaining a silky, spreadable consistency.
spicySpicy
Add a small red chili (seeds removed) or ¼ teaspoon of red pepper flakes along with the basil for a gentle heat that cuts through the richness of the macadamias.
herb swapHerb-swap
Replace half the basil with arugula or spinach for a peppery, more robust flavor that pairs especially well with grilled meats or roasted vegetables.
Why this is on our healthy list.
Rich in Healthy Fats
Macadamia nuts are packed with monounsaturated fats, which support heart health and help maintain steady energy levels when used in moderation.
Antioxidant Boost from Basil
Fresh basil provides antioxidants like flavonoids and essential oils that help combat oxidative stress in the body.
Vitamin K from Basil
A serving of this pesto contributes a meaningful amount of vitamin K, important for blood clotting and bone health.
Low Carbohydrate Option
This pesto is naturally low in carbs and gluten-free, making it an excellent sauce for those on low-carb or grain-free diets.
Frequently asked questions
It's better to use raw nuts since you toast them yourself; pre-roasted nuts are often salted and can burn more easily during the second toasting.
