Pesto: the most beautifully herbaceous, aromatic sauce! We're taking our pesto game up a level by making macadamia basil pesto hand-chopped for a rustic, textural bite. It's so good, you'll be eating it by the spoonful... I know you want to!
Hand-Chopped Macadamia Pesto
Prep Time: 10 min
Total Time: 10 min
Yield: 1 cup
4 cups basil leaves
1 cup macadamia nuts
1 cup extra virgin olive oil
2 tbsp parmesan
4 cloves garlic
pinch of sea salt
On a large chopping board, roughly chop the basil leaving a variety of sizes for texture. Set aside in a large bowl.
On the same chopping board, use the side of your knife to crush the macadamia nuts. Add to the bowl.
Using a mortar and pestle, and grind the garlic until paste forms. Add in the parmesan and sea salt and grind to combine.
Add the garlic paste to the bowl along with the olive oil. Toss everything together to combine and store in an air-tight jar for up to seven days. Stir right before using. Enjoy!