Ingredients with Measurements:
- 1 cup macadamia nuts
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves
- 1/2 cup olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the macadamia nuts on a baking sheet and toast them in the oven for 8-10 minutes, or until lightly browned.
3. In a food processor or blender, combine the toasted macadamia nuts, basil leaves, Parmesan cheese, garlic cloves, salt, and black pepper. Pulse until the mixture is finely chopped.
4. With the food processor or blender running, slowly pour in the olive oil until the pesto is smooth and well combined.
5. Taste and adjust the seasoning if needed.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Makes about 1 1/2 cups of pesto
Nutritional information:
- Calories: 150 per 1/4 cup serving
- Fat: 15g
- Carbohydrates: 2g
- Protein: 3g
Substitutions for ingredients:
- Pine nuts or walnuts can be used instead of macadamia nuts.
- Arugula or spinach can be used instead of basil leaves.
- Pecorino Romano or Asiago cheese can be used instead of Parmesan cheese.
- Canola oil or vegetable oil can be used instead of olive oil.
Variations:
- Add a squeeze of lemon juice for a tangy flavor.
- Add a handful of sun-dried tomatoes for a sweeter flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Toasting the macadamia nuts enhances their flavor and gives them a crunchy texture.
- Use a rubber spatula to scrape down the sides of the food processor or blender to ensure all the ingredients are well combined.
- Store the pesto in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
- Store the pesto in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- The pesto can be served cold or at room temperature. If you prefer it warm, heat it gently in a saucepan over low heat.
Presentation ideas:
- Serve the pesto in a small bowl with a spoon for scooping.
- Drizzle the pesto over pasta, grilled chicken, or roasted vegetables.
Garnishes:
- Sprinkle some chopped macadamia nuts or Parmesan cheese on top of the pesto.
Pairings:
- Serve the pesto with pasta, bread, crackers, or vegetables.
Suggested side dishes:
- Roasted vegetables, such as asparagus, broccoli, or cauliflower.
- Grilled chicken or fish.
- Garlic bread or crostini.
Troubleshooting advice:
- If the pesto is too thick, add more olive oil until it reaches the desired consistency.
- If the pesto is too thin, add more macadamia nuts or Parmesan cheese until it thickens.
Food safety advice:
- Make sure to wash the basil leaves thoroughly before using them.
- Store the pesto in the refrigerator to prevent bacterial growth.
Food history:
- Pesto originated in Genoa, Italy, and traditionally consists of basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Flavor profiles:
- The macadamia nuts add a rich, buttery flavor to the pesto, while the basil and Parmesan cheese provide a savory, umami taste.
Serving suggestions:
- Serve the pesto as a dip, spread, or sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A