Our take on the traditional basil pesto. The macadamias add a delicious crunch and extra creaminess to the final product.
Making pesto isn’t difficult and for this recipe we’ve used a food processor for convenience (and it helps with crushing the macadamias easily!). But you could easily swap this out for a motor and pestle or chop everything by hand. It takes a little more work without the food processor, but well worth the effort for the final flavour for our Basil Macadamia Pesto.
If you haven’t worked with macadamias before, they’re native to Australia with a crunchy texture and rich, buttery flavour – perfect for pesto!
Place the macadamia nuts into a food processor and blitz until chopped into small pieces.
Grate Parmigiano Reggiano and add into the macadamia nuts. We use the grater on the food processor, but you can use a hand grater.
Add all other ingredients and blitz (or chop) until smooth.
Season with salt to taste.
Stir your Basil Macadamia Pesto through your pasta for an easy, fresh dinner! Enjoy.
We regularly make large batches when basil is in abundance in our garden. Once made we either freeze it into portions or cover with extra olive oil to store in the fridge.
Interested in learning how to make your own fresh pasta? Check out our hands on Pasta and Gnocchi Workshop.