Macadamia Pesto
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 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Sauces, Side Dish
Cuisine: American, British, Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 242kcal
- 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
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.
- 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:
Calories: 242kcal | Carbohydrates: 3g | Protein: 2g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 20g | Sodium: 2mg | Potassium: 101mg | Fiber: 2g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg