2 Reviews of Macadamia Pesto Sauce

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.

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!