Serves 4
15 min
Macadamia Nut Garden Fresh Pesto
Recipe GLPRfb20ed03af7252
A rich and creamy pesto featuring roasted macadamia nuts blended with fresh basil, garlic, and sharp Irish cheddar cheese. This vibrant sauce is naturally gluten-free and works beautifully over salads, as a dip, or as a protein-friendly alternative to traditional tomato sauces. Fresh lemon juice adds brightness to balance the nutty, aromatic flavors.
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Ingredients
1/3 cup raw macadamia nuts
2 cloves garlic, peeled
2 cups packed fresh basil leaves
3/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
3 tablespoons finely grated aged Irish cheddar cheese
Salt and black pepper to taste
Directions
Place the macadamia nuts in a food processor or blender. Pulse several times until the nuts are finely chopped into small, uniform pieces, being careful not to over-process into a paste.
Add the peeled garlic cloves and fresh basil leaves to the processor with the chopped nuts. Pulse until all ingredients are evenly combined and the mixture begins to come together, about 8-10 pulses.
Pour in the extra virgin olive oil and fresh lemon juice. Blend on a low speed, pulsing as needed, until the mixture reaches a smooth, pourable consistency with slight texture from the nuts.
Transfer the pesto to a bowl and stir in the finely grated cheddar cheese until fully incorporated. Season generously with salt and black pepper to taste, adjusting as needed.
Use immediately as a topping for salads, a creamy dip for vegetables, or as a sauce over proteins and vegetables. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
