Macadamia Basil Pesto | The Jewish Week | Food & Wine

Macadamia Basil Pesto

Macadamia Basil Pesto

Macadamia Basil Pesto (Melanie Young)

2 cups

Facebook icon
Twitter icon

1 cup roasted, unsalted whole macadamia nuts

2 ½ cups packed basil

3 garlic cloves

¾ cup coconut oil (or extra virgin olive oil)

½ teaspoon lemon zest

2 teaspoons lemon zest

½ teaspoon salt (if using salted macadamia nuts, omit)

¼ teaspoon black pepper


Place all ingredients in a food processor and pulse until smooth.

Author’s Note: Since I am not a garlic lover, I adapted using two garlic cloves and added two teaspoons nutritional yeast to add a cheesier flavor. I also prefer using olive oil.

Recipe from Breeana Pooler, “The Organic Heart” reprinted with permission by Skyhorse Publishing Copyright © 2017

Join The Discussion