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Macadamia Nut Pesto

By April 11, 2008

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The Macadamia is a very versatile little nut. It can be used in savory cooking such as this delicious pesto recipe or in desserts or just simply on its own.

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.

Photo: S. Wongkaew (2008) licensed to About.com, Inc

Comments

May 5, 2008 at 1:46 pm
(1) Ritz says:

This is a fantastic idea. I’m going to try it out.

May 16, 2008 at 5:13 pm
(2) Syrie says:

Thanks Ritz…please be sure to let me know how it turns out!

January 9, 2009 at 5:10 am
(3) Quinton Koch says:

hi
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good luck

February 7, 2009 at 5:35 am
(4) san says:

Thank you for sharing. I came to this site to read how things really are

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