There are so many ways to make pesto, and this macadamia nut pesto is a very delicious version! Made with traditional olive oil, garlic and basil, it uses macadamia nuts in place of pine nuts. As it is made without cheese, it is a vegan, gluten-free and low histamine pesto.
Pesto is a very popular recipe in my home, and used for a busy weeknight dinner of pesto pasta or as a spread or dip. If you love it as much as we do, then you may like to see my pistachio pesto and dairy-free pumpkin seed pesto. Or my Thai basil pesto for a fun and different flavour. All tasty and easy to make!
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Why this recipe is so good
- Full of flavour - pesto is packed with flavour from the herbs, garlic and olive oil.
- Healthy ingredients - so much goodness in this little sauce!
- Easy to make - a very simple recipe that takes very little time to come together.
Ingredients
This macadamia pesto uses the traditional ingredients of basil, extra virgin olive oil and garlic, but swaps out pine nuts for macadamia nuts and leaves out the cheese. You will need:
- Macadamia nuts: these are used in place of traditional pine nuts. They have a similar creamy texture, and dry toasting them a little brings out their flavour. Be sure to use unsalted and ones that haven't been roasted as it would change the flavour a great deal.
- Basil: the typical pesto herb, it has a beautiful summer scent and taste.
- Extra virgin olive oil: I suggest using an extra virgin variety for its better taste (and health benefits). I like Filipo Beria extra virgin olive oil as it tastes great and is easy to get hold of.
- Garlic: for a hit of flavour. I only use one clove, but you can increase if you like!
- Mint: this is optional, but adds a little fresh summer flavour.
Variations to the recipe
Pesto is quite a versatile sauce. You can always add in another herb, such as coriander / cilantro or a little kale or arugula.
Adjust the garlic to taste. Some like a lot, others none at all.
If you are on a low histamine diet, then please note that garlic scores 1 on the SIGHI list so you may wish to only use a small amount or leave out if you are unable to tolerate.
Step by step instructions
Making pesto is a very simple process, with just a few steps. It's very easy to whip up a batch for a quick dinner, or to have as a side for a BBQ or picnic in the summer months.
- Toast the macadamia nuts in a dry pan (without oil) for 4-5 minutes. Move them around so they don't catch and burn. They should go very slightly golden brown (it's quite subtle) and start to pop a little. Then remove from the heat to cool.
- Once cooled, add the macadamia nuts to a blender (I use a Nutribullet) along with the other ingredients. Blend until you have a thick sauce. You may need to scrape the sides down a few times.
- Adjust the pesto to your preference. You may wish to add a little more olive oil for a thinner consistency or more basil for a more herby taste.
How to use this pesto
Pesto can be used for so many dishes. It really is so versatile, and can be made in less than ten minutes. Perfect for a busy weeknight dinner of pesto pasta!
Some ideas:
- Pesto pasta: the classic easy dinner. Simply cook your pasta and stir through the pesto.
- Salad dressing: pesto can be used to liven up a salad. Add little spoonfuls to your salad and give it a stir-through.
- Spread: if you want to make a sandwich more interesting, or top some rice cakes, then a little pesto will give you lots of flavour!
Some easy to make pesto dishes to enjoy
Love pesto? Then why not try out my pesto chicken skewers or my pumpkin pesto soup! More recent recipes to check out too:
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Recipe
Macadamia nut pesto
Ingredients
- 1 cup macadamia nuts
- 1 cup basil tightly packed
- ¼ cup extra virgin olive oil
- 1 garlic clove
- pinch salt
- 1 tablespoon mint leaves optional
Instructions
- Dry toast the macadamia nuts in a pan for 4-5 minutes until very lightly golden brown and starting to pop. Remove from the heat and allow to cool.
- Add all the ingredients to a blend and blend to form a thick pesto. Give it a taste and adjust to preference. You may wish to add more oil for a looser consistency or add a little more basil for extra flavour.
Notes
- Toast the macadamia nuts on a low heat, and turn to ensure they do not catch and burn.
- Adjust the amount of olive oil to preference for taste and texture.
- garlic, which scores 1.
Lucy says
Pesto is my favourite! I have it regularly with my salads. I've tried so many different versions but never one made with macadamia nuts so I can't wait to try this, it sounds delicious. I love how you have catered for so many different dietary requirements. Thank you for sharing this recipe 🙂
throughthefibrofog says
It's such a versatile ingredient isn't it! I have it on salads sometimes as well. Hope you like this macadamia version! 🙂