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.