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.
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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.