This particular pesto recipe is a slight change to the traditional recipe for making pesto, we replaced olive oil with our Prime Earth Extra-Virgin & Cold Pressed Macadamia Nut Oil and pine nuts with macadamia nuts.
This twist creates a creamy, nutty pesto perfect for pasta, sandwiches, or as a dip.
Ingredients:
- 2 cups fresh basil leaves
- 3 tbsp Prime Earth Extra-Virgin Macadamia Nut Oil (instead of olive oil)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)
- 1/3 cup macadamia nuts (optional for added texture)
- 2 cloves garlic
- Juice of 1 lemon
- 1/4 tsp salt (adjust to taste)
- 2–4 tbsp water (to adjust consistency)
Instructions:
1. Prep Ingredients: Wash and pat dry the basil leaves.
2. Blend Base: In a food processor or blender, combine basil, macadamia nut oil, macadamia nuts, Parmesan cheese, garlic, lemon juice, and salt.
3. Adjust Texture: Add water, one tablespoon at a time, blending until the pesto reaches your desired consistency.
4. Taste & Adjust: Taste and add more salt, lemon juice, or cheese as needed.
5. Serve: Use immediately or store in an airtight container in the refrigerator for up to a week.
We hope you enjoy the pesto as much as we did 😋👌
