Makes about 1 cup
- 3 cups of fresh basil leaves
- ¾ cups of macadamia nuts
- 1 orange, zested and juiced
- 2 teaspoons of orange zest
- 2-3 cloves of garlic, peeled
- Sea salt
Combine the basil, macadamias, zest and garlic in a food processor and pulse unit coarsely ground. (If you are using whole macadamias, pulse them a few times alone, before adding the remaining ingredients.)
Slowly add about a quarter cup of orange juice, until and pulse until fully incorporated. Stop, scrape the sides of the food processor with a rubber spatula, and pulse again. Add sea salt to taste.
Serve it with Sweet Potato Papardelle, over eggs, as a salad dressing, with grilled meats and vegetables, as a dip -- or even a little spoon of it all by its lonesome, as a treat.
Pesto browns quickly, but it will still be fresh d delicious for several days. Store it in a tightly sealed glass container and refrigerate for up to one week.
Keka Schermerhorn is creator and curator of Fueled By Sunshine, an online portal for healthy, gluten-free eating and lifestyle info.
This no-oil pesto recipe gets its creaminess and rich flavor from macadamia nuts and its brightness from oranges!
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