Saturday, September 3, 2011

Macadamia Nut Sun-Dried Tomato Pesto

I also use this pesto on top of my salads or on wraps. So many possibilities! Enjoy the fresh, summery taste of tomatoes and basil.

Here's my favorite pesto to make:

1   3oz bag of sun dried tomatoes
1   2 . 25 oz bag of macadamia nuts (*Buy Diamond, it's in the baking aisle. So much cheaper!!!*)
1   teaspoon of lemon juice
1   garlic clove
Handful of fresh basil
3 tablespoons extra virgin olive oil
Pinch of sea salt and a twist of fresh cracked pepper

Place all ingredients in food processor & process for about 30 seconds or under everything is evenly chopped.

The great thing about this recipe is you can exchange out the macadamias for walnuts, or any other hearty nut of your choice. If you want the pesto more liquidy, add more Exta Virgin Olive Oil. This pesto is so packed with flavor, you really don't need to pile it on like a tomato sauce.  Just top a plate of pasta with about 3 tablespoons of the pesto and you'll have more than enough!

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