Macadamia Pesto

jar of macadamia nut pesto with a spoon in it next to garlic, basil leaves and a bottle of olive oil.

5 from 6 votes

This macadamia pesto is a lovely variation on traditional pesto, and a vegan and low histamine recipe. With just a few minutes of cook time, and then a quick blend, it is very quick and easy to make. Makes approximately one cup of pesto.

Prep Time5

Cook Time5

Total Time10

Course: Sauces, Side Dish

Cuisine: American, British, Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 242kcal

Author: Claire

Equipment

Skillet
Blender

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.
Let the macadamia nuts cool before blending with the other pesto ingredients.
Adjust the amount of olive oil to preference for taste and texture.
Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine

All ingredients score 0 on the SIGHI list, with the exception of:

garlic, which scores 1.

Nutrition