Looking for creative pesto recipes? Then you're going to love this Macadamia Pesto!
This easy recipe is bursting with bold, fresh flavors, and so simple to prepare. Make a batch—it only takes a few minutes—today!
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Raise your hand if you love macadamia nuts? They're just sooo delish, right?
A couple weeks ago, a series of grocery delivery glitches (we've all had those lately, I'm sure!) left me with three times the amount of macadamias than I had originally ordered. And trust me, I was not complaining, ha!
But I needed a way to use all those nuts, so I started brainstorming recipe ideas. Pesto is a super easy way to use up almost any kind of nut, so started there, and this Macadamia Nut Pesto is the result!
Whether you're a fan of these tropical nuts or just a pesto lover, you have to try this delightful recipe! It's full of flavor, easy to make, and ready in minutes
Ingredients
You can find the ingredients for this recipe in almost any grocery store. Here's what you'll need:
- Macadamia Nuts
- Fresh Garlic
- Fresh Basil + Flat-Leaf Parsley
- Parmesan Cheese
- Extra Virgin Olive Oil
- Salt (I prefer to use Kosher Salt.)
Look for macadamias in the snack aisle of most grocery stores (not the baking aisle). I used dry roasted, salted nuts for this recipe, but unsalted nuts will also work.
This recipe uses a combination of fresh basil and flat-leaf parsley (sometimes called Italian parsley), but you could definitely use all basil if you prefer. You'll find other customization tips below.
You'll Also Need
To make this sauce, you'll need a food processor. If you want to go old school, you could also use a mortar and pestle.
Fun Fact
Did you know that these nuts are originally from Australia? Neither did I. According to The Guardian, 70% of the world's macadamia nuts can be traced back to a single tree in Southern Queensland! The nuts were first introduced to Hawaii (which is the place I associate them with) in the 1880s, but today, South Africa is the largest producer.
How to Make Macadamia Pesto
This tasty sauce couldn't be easier to make! Here's how to do it:
- Place garlic and nuts in a food processor, then pulse until finely chopped.
- Add basil, parsley, olive oil, parmesan, and salt to garlic mixture. Process until smooth (or desired texture).
- Season to taste with salt.
And that's really all there is to it ... so simple, right? If you're anything like me, you'll tempted to eat spoonfuls of this delectable Pesto with Macadamia Nuts straight from your food processor (it's that good), but before you do, keep reading for variations, tips on how to use it, a printable recipe, and more!
Variations
Now that you've mastered the basic recipe, you can experiment a little! Here are some easy ideas to try:
- Different Nuts - Of course, if you don't have enough macadamias on hand, you can always substitute other nuts (or use a combo). Pine nuts, almonds, walnuts, and pecans all work great.
- All Basil - Is your garden overflowing with basil? Feel free to skip the parsley.
- All Parsley - You can also skip the basil and use all parsley for this recipe, and it will still turn out super delish!
- Different Herbs - Don't be afraid to throw in other fresh herbs, too. This sauce is the perfect way to use up leftovers.
- Other Cheeses - If you're short on parmesan, you could swap in a different hard cheese, such as grana padano, romano, or even manchego. Just keep in mind that these alternate cheeses will change the flavor ... I'd recommend adding them to taste.
- Vegan / Dairy Free - This sauce is super simple to make vegan. Just leave out the cheese, and it will still be quite tasty, I promise you. Nutritional yeast is also a great parm substitute, just add to taste.
- Nut Free - If you're searching for Macadamia Pesto, I'm guessing you want to include the nuts! Just in case though, know that you can always leave them out in this (and most) pesto recipes.
Storage
Refrigerate any leftover sauce in a small airtight container ... drizzle a little olive oil over the top to help prevent the basil from browning. It will keep for two to three days. You may also freeze leftovers in an airtight container or zip top bag (freeze flat to save space).
How to Use
You can use this Macadamia Basil Pesto anywhere you'd use the traditional sauce: pasta, pizza, sandwiches, and so much more! I used it when taking photos for this Pesto Gnocchi, and it was scrumptious. Try it in this easy Pesto Pasta, Pesto Pizza, or Hummus Sandwich with Pesto. Or mix leftovers with mayonnaise to Pesto Mayo (amazing on sandwiches, as a dipping sauce, and more).
For even more ideas, check out my How to Use Pesto guide. It's packed with easy tips and has over 30 recipe ideas to inspire you!
Related Recipes
Looking for different pesto ideas? Check out these recipes next:
Frequently Asked Questions (FAQs)
Need more info? Checked out these frequently asked questions about this recipe!
If you don't have macadamia nuts, try substituting pine nuts, almonds, walnuts, or pecans instead.
Macadamias are expensive for a few reasons. First, it takes a tree at least seven years before it produces its first crop. Second, they tend to be grown in smaller quantities than other nuts, and the harvest process is slow. Third, unless you live in Hawaii, South Africa, Australia, or somewhere else they're grown, they have to be imported (often at a long distance).
Macadamia nuts taste great, because they're high in fat. That doesn't mean they're unhealthy though! They're full of healthy fats and are cholesterol free. Like most nuts, they make a healthy snack when eaten in moderation.
You will need ⅔ to 1 cup of pesto for each pound of pasta. I recommend adding one full cup (which is how much this recipe makes), because it creates for a more flavorful, saucy pasta.
Macadamia Pesto
Ingredients
- 1 large clove garlic
- ½ cup chopped macadamia nuts
- 1 cup basil leaves (packed)
- 1 cup flat leaf parsley (packed)
- ⅓ cup extra virgin olive oil
- ⅓ cup shredded parmesan cheese
- ½ teaspoon kosher salt
Equipment
Instructions
- Place garlic and nuts in a food processor. Process until finely chopped.
- Add basil, parsley, olive oil, parmesan, and salt to food processor. Puree until smooth (or desired texture), scraping down sides as needed.
- Taste, then season with additional salt, if needed.
- Use pesto immediately or store in an airtight container in the refrigerator. Enjoy!
Notes
Nutrition
I made this, with different greens as I only had parsley, coriander and mint.
I have to say this is the best pesto I have ever tasted, weather it was the macadamias or the different greens, I do not know. But it doesn't matter as it was so good
This makes me so happy to hear, Dorothy! 🙂 That sounds like a delicious combo of herbs!