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Nutrition Facts
Serving Size 1 (66g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon balsamic vinegar
Calories 323
Calories from Fat 298		(92%)
Amount Per Serving		%DV
	Total Fat 33.2g	51%
	Saturated Fat 6.0g	29%
	Monounsaturated Fat 23.7g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 129mg		5%
Potassium 178mg		5%
Total Carbohydrate 4.1g		1%
	Dietary Fiber 2.3g	9%
	Sugars 0.9g
Protein 5.2g		10%
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Macadamia Pesto Sauce

Recipe #65249 | 5 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Tish
Jun 20, 2003

This sauce is delicious poured over salads, meats etc and can be stored in a fridge for two weeks (approx). Posted in response to a request.

SERVES 4 (change servings and units)

Ingredients

1 cup firmly packed basil leaves
1/2 cup toasted macadamia nuts, chopped
2 cloves garlic, crushed
1 tablespoon balsamic vinegar
1/3 cup grated parmesan cheese
1/3 cup olive oil

Directions

1
Blend or process basil, macadamias, garlic, vinegar and cheese until well combined.
2
With motor operating, gradually pour in oil to give a thick, smooth consistency.

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Featured Reviews for This Recipe

From: Chef #607934

On Oct 9, 2008

Excellent and so easy! My only suggestion is to double the recipe as it will be gone in no time! THANKS!

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From: Daydream

On Aug 19, 2003

Tish, I have been making pesto for years, but this is way and above the best I have ever tasted. I loved the macademia nuts in place of pine nuts (actually, I was a little short of macademias and threw in some brazil nuts as well), and the balsamic vinegar added a tasty zing. We ate it over pasta. Store two weeks in the fridge?? Not much chance of that here - I doubled the recipe and it was all polished off within an hour of making it! Thanks for a great recipe.

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