Macadamia Basil Pesto

Macadamia nuts meld perfectly with the flavors of the sweet basil, pungent garlic and salty Parmesan cheese to create this creamy, fresh pesto sauce.
Macadamia Basil Pesto recipe

Macadamia Basil Pesto


  • 2 cups fresh basil

    ½ cup chopped raw unsalted macadamia nuts

    ½ cup grated Parmesan cheese

    ¼ cup extra-virgin olive oil

    3 tbsp fresh lemon juice

    2 cloves grilled garlic (Mixed Grilled Vegetables)

    ¼ tsp sea salt and ground black pepper


In a food processor, process all ingredients until completely blended and nuts have broken down.

Keep 'em fresh: Cover and refrigerate these elements for up to 5 days. Quinoa, lentils and pesto can all be frozen for longer storage, but avoid freezing the cashew cream.