Macadamia Nut Basil Pesto

The basil in our garden is growing like crazy so I’ve been looking for new things to make with it.

Last night I made a Macadamia Nut Basil Pesto to go with our fish:

And it was awesome!

Like most things I make, there isn’t a traditional recipe to follow.

Pesto is more of an “add more of what you like after you taste it” thing.

The ingredients are simple: Macadamia Nuts, Basil, Parmigiano-Reggiano, Garlic, and Olive Oil.

Chop a large handful of basil in a food possessor:

I use THIS small mini processor by Viking.

Add the macadamia nuts and chop those with the basil.

Add about a tablespoon of olive oil to the mixture if it isn’t blending well.

Roughly chop the garlic and add it to the basil/nut mixture.

Use 1-2 cloves of garlic depending on how much you love garlic. I used three.

Once the basil, macadamia nuts, and garlic are mixed well, add a handful of parmigiano-reggiano.

Add another tablespoon of olive oil, a little salt, a dash of pepper and blend the mixture together until it forms a gorgeous green paste.

From here add another tablespoon or two or three of olive oil until you have the consistency you want.

The amount of oil depends on how much basil, nuts, garlic, and cheese you use.

Remember, this is your pesto — taste it and play with it until you say, “Oh, wow… that rocks!”

And that is exactly what you’ll say!

So far I’ve eaten this pesto with fish and scallops and I loved it with both.

It will be fantastic on chicken, shrimp, pizza, vegetables, in quinoa, mixed with pasta, on a grilled cheese, you name it!

Macadamia Nut Basil Pesto is a healthy way to add a ton of flavor to your next meal.

Healthy, easy, and delicious… what’s not to love!