Who else loves a good basil pesto?! This Quick and Easy Macadamia Nut Basil Pesto might just be your new favorite. Gluten-free, vegetarian, perfect on pasta, pizza and so much more!
You know when you make something so simple, and it tastes so good, and you ask yourself, “Where has this been all my life?!”
That is how I feel about this basil pesto recipe. Oh em gee.
I am already a huge fan of pesto as it is. Like when we’re out to eat and we’re browsing the restaurant menu, my eyes are immediately drawn to whatever entree includes pesto in the description. I love all forms (you can make so many variations of pesto) but I think what may get me in particular is the basil pesto variety.
However we are doing something a little bit different when it comes to this recipe…
We’re adding MACADAMIA NUTS.
YEP. Creamy, buttery macadamia nuts takes this basil pesto variety over the top. In my humble opinion.
Macadamia Nut Basil Pesto
Traditional Italian pesto is made with pine nuts and while I love that version too (obviously) I wanted to bring you guys something a little bit different.
“Different” in this case meaning macadamia nuts are replacing the pine nuts. Also, I was totally inspired by all of the macadamia nuts while we were in Kauai – yes this recipe has been on my list for weeks now.
But real quick can we just take a visit down memory lane AKA Kauai?
I’m not sure if it’s all the media coverage surrounding the active volcano on the big island or what but I miss Kauai! I look at pictures all the time and can feel it in my bones we WILL be going back. And you know what’s funny? Visiting Kauai wasn’t necessarily even somewhere I originally wanted to go when Drew and I were planning our (delayed) honeymoon. I really wanted to go to Greece (still do), but staying in the US was easier. Now I completely understand why people fall in love with that place and keep going back.
But we’re here for the macadamia nut basil pesto so let’s get back to that.
What you need
- macadamia nuts
- parmesan cheese
- extra virgin olive oil or avocado oil
Macadamia Nut Basil Pesto Method
- You pulse the macadamia nuts down first.
- Add the rest of your ingredients.
Creamy green goodness ready for anything and everything.
I went for a bowl of chickpea pasta immediately but have dreams of putting this on some pizza, avocado toast, and probably some kind of sandwich. Duh.
- 2/3 cup roasted unsalted macadamia nuts
- 1 cup packed fresh basil
- 1/3 cup grated parmesan
- 1/3 cup avocado or extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 tsp salt
- Place macadamia nuts in blender cup; pulse just until nuts have broken down into a meal-like consistency. Don’t overprocess because you’ll process again with the rest of the ingredients.
- Add in fresh basil, parmesan, oil, minced garlic, and salt; pulse until ingredients have combined and no big pieces of basil remain.
- Transfer to 8oz jar and store in fridge, about 2 weeks.
- Use on pasta, pizza, sandwiches and more!
Some of my favorite jars to use for storing are weck jars.
- Serving Size: 1/8th
- Calories: 231
- Sugar: 0
- Sodium: 355
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 1
- Protein: 8
- Cholesterol: 12
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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