This is the same pesto I use for my Slow-Cooker Macadamia Chicken Pesto, but I think this pesto is so good that it deserves a post of its own! We use it with everything – chicken, spaghetti squash and drizzled over veggies. A dollop added to lettuce wraps, makes me feel like I am picnicking in the french country side… aww, day dreams!
Despite, what you see in the photo (I forgot to set aside mac nuts for garnish, so had to use pine-nuts), I use macadamia nuts instead of the traditional pine-nuts in this pesto. Macadamia nuts add a delectable creamy flavor to a traditional pesto. They are also a great option when nuts are called for because they have a very low Omega-6 content compared to their other nut friends. They are also a healthy source of magnesium, manganese, thiamine, copper and iron.
Macadamia Nut Pesto
1 cup flat leaf parsley
2 cups fresh basil
3-4 cloves garlic
1/2 cup olive oil
1/4 cup macadamia nuts
2 tablespoons fresh lemon juice (I used meyer lemons)
2 teaspoons fresh oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
- Combine all pesto ingredients in food process until smooth.
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