Macadamia Nut Pesto

One of the things I reminisce the most about Hawaii is the macadamia nut. Everything “macadamia nut” is readily available everywhere you go – including macadamia nut pesto, macadamia nut coffee, macadamia nut butter, macadamia nut encrusted everything, and so much more that I don’t want to talk about because I’m not in Hawaii to eat it.

Two months later, and I’m still on a high from my trip to O’ahu, maybe it’s because my best friend visited a few weeks after me and I’m re-living the island lifestyle through her, or maybe it’s because that trip was just THAT good for me/us. Either way, the high feels good.

Macadamia Nut Pesto

After reading the first few paragraphs of this blog post, I’m sure it’s OBVIOUS where my inspiration for this recipe came from. (clue: Hawaii)

I’m a sucker for non-traditional pesto recipes, and I like to keep them around, not only because I’m a condiment junkie, but also because a dollop of pesto can turn a bland meal in to a flavorful one.

For instance, last night I sautéed some kale, rice, and black beans, and then tossed it all in a spoonful of this pesto. Without the pesto, my meal was not a meal – it was simply a few ingredients thrown together, the pesto tied the 3 ingredients together and made it a complete, savory, well-balanced meal, flavor-bursting-at-the-seams. My boyfriend ate my leftovers, it was nice of me to allow him. And anyway, I have more of that pesto in the refrigerator so I could potentially do it all over again tonight.

Macadamia Nut Pesto

Macadamia Nut Pesto
  • ¼ cup macadamia nuts
  • 1 cup fresh parsley
  • 1 cup fresh basil
  • 1-2 cloves garlic
  • ½ cup coconut oil (or olive oil if you choose)
  • a pinch of sea salt
  • a pinch of pepper
  1. Put all ingredients in a food processor and puree.

In this recipe, I used coconut oil because coconut oil goes really well with macadamia nuts (think: Hawaii) however the one thing that I don’t like about coconut oil is that it hardens up when refrigerated. It’s not big deal, I simply allow my pesto to warm up to room temp prior to using it. Just because I used coconut oil, doesn’t mean that you have to – this recipe is just as good with olive oil. Assess the situations that you will be using this pesto in, and make a choice based on the flavors you will be blending – voilà.

This pesto will freeze nicely, so I recommend you double your batch and keep some for later!
(that’s what I did)


Macadamia Nut Pesto

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