Go Back
+ servings

Macadamia Nut Pesto

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Author Delish D'Lites


  • 2 cups tightly packed fresh basil leaves
  • 1/2 cup Parmiggiano-Reggiano Cheese grated
  • 2 garlic cloves peeled
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon fresh-squeezed lemon juice
  • 1/3 cup Macadamia nuts toasted
  • kosher salt and freshly-ground pepper to taste


  1. Preheat your oven to 350 degrees F.
  2. Toast the macadamia nuts on a sheet pan until they're lightly golden brown, about 5-7 minutes.
  3. Remove them from the oven and set them aside to cool.
  4. In a food processor fitted with the chopping blade, add the basil, garlic, cheese and Macadamia nuts. Process everything in the food processor until it's a fine paste.
  5. Then, with the food processor still on, drizzle in the lemon juice and 1/2 cup of oil.
  6. Season the pesto with salt and pepper.

Recipe Notes

Pesto will keep for up to 4 weeks in a covered container in the refrigerator. Pour a thin film of olive oil on top of the pesto to prevent discoloration and cover with plastic wrap.
I love to freeze pesto in ice cube trays. I like to spray an ice cube tray with non-stick spray and fill each space with the pesto. When frozen, remove each cube and store in a freezer bag. You will be able to take out as many of the pesto cubes as you need. Usually one cube is enough for adding flavor to a red pasta sauce or a pot of soup.