The healthy nut lends its unique flavor and unbeatable crunch very well to pesto. Macadamia pesto goes well with pasta, roast lamb or white fish. It's also just as good on a fresh piece of bread and that's what I often find myself snacking on.
Ideally, it's great if you can make pesto with a mortar and pestle. This method is best for bruising the basil leaves, however, a food processor will also work well.
I used raw, unsalted Macadamias and I only toasted them very lightly. I think over-toasting the nuts whether they be Macadamias or pinenuts can often result in a bitter tasting pesto. And this is exactly what we don't want!
When making pesto, it is important always use a good quality olive oil. I use Domaines Bunan First Press Olive Oil.
This rare oil comes from 100 year-old trees of the Domaines Bunan in Provence. While a little pricey at $50 a bottle, it is certainly worth every penny as every drop of it is exquisite.
It is also important to use a good quality Parmigianno Reggiano or Pecorino cheese to give the pesto that extra little bite.
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