Macadamia Pesto

Yields Makes about 1/2 cup

Ingredients

 1 tablespoon lemon juice
 3 tablespoons olive oil
 1/4 cup salted, roasted macadamia nuts
 3 tablespoons grated parmesan cheese
 1 1/2 cups lightly packed rinsed and drained fresh basil leaves
Nutrition Facts

Servings 0

Amount Per Serving
Calories 90Calories from Fat 88
% Daily Value *
Total Fat 8.8g14%
Saturated Fat 1.5g8%
Cholesterol 1.5mg1%
Sodium 54mg3%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.9g4%
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a blender or food processor, whirl 1 tablespoon lemon juice, 3 tablespoons olive oil, and 1/4 cup salted, roasted macadamia nuts until coarsely ground. Add 3 tablespoons grated parmesan cheese and 1 1/2 cups lightly packed rinsed and drained fresh basil leaves. Whirl until smooth, scraping container sides as needed. Add salt to taste. If making sauce up to 1 day ahead, cover and chill.

Step 2
2

Nutritional analysis per tablespoon.

Ingredients

 1 tablespoon lemon juice
 3 tablespoons olive oil
 1/4 cup salted, roasted macadamia nuts
 3 tablespoons grated parmesan cheese
 1 1/2 cups lightly packed rinsed and drained fresh basil leaves

Directions

Step 1
1

In a blender or food processor, whirl 1 tablespoon lemon juice, 3 tablespoons olive oil, and 1/4 cup salted, roasted macadamia nuts until coarsely ground. Add 3 tablespoons grated parmesan cheese and 1 1/2 cups lightly packed rinsed and drained fresh basil leaves. Whirl until smooth, scraping container sides as needed. Add salt to taste. If making sauce up to 1 day ahead, cover and chill.

Step 2
2

Nutritional analysis per tablespoon.

Macadamia Pesto
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