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