Friday, March 5, 2010

Lenten Meal: Pesto with Macadamia Nuts

Just a little Hawaiian variation on the classic Genovese Basil Pesto Sauce.
Recipe:

2 Cups fresh sweet basil leaves, washed, dried and packed
1/2 cup Parmesan Cheese, grated or shredded
3 large garlic cloves
1/2 cup extra virgin olive oil
1/3 cup roasted chopped Macadamia Nuts
Salt and Pepper to taste

Process all the above in a food processor until smooth.  Serve over hot cooked pasta such as linguine or spaghetti.

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