Homemade Basil Pesto

small scalloped white dish filled with dark green pesto.

This recipe calls for fresh basil and macadamia nuts. Not to worry, though. If you don't have mac nuts readily available, you can substitute a variety of nuts and the recipe will be just as delicious!

4.68 from 49 votes

Print Pin

Prep Time: 10

Processing: 2

Total Time: 12

Servings: servings

Author: Kris Bordessa

Ingredients

4 cups freshly picked basil leaves
5 cloves garlic
¾ cup macadamia nuts
1 cup extra virgin olive oil
½ teaspoon sea salt
½ teaspoon pepper
1 cup Parmesan or Pecorino cheese

Instructions

Wash and dry basil. Separate leaves from stems.
4 cups freshly picked basil leaves
4 cups freshly picked basil leaves
Drop garlic cloves and macadamia nuts into blender or food processor. Pulse until chopped coarsely
5 cloves garlic
5 cloves garlic, 3/4 cup macadamia nuts
Add remaining ingredients. Process on high until nicely pureed.
1 cup extra virgin olive oil1/2 teaspoon sea salt
1 cup extra virgin olive oil, 1/2 teaspoon sea salt, 1/2 teaspoon pepper, 1 cup Parmesan or Pecorino cheese
Use immediately or store in the refrigerator for up to two days.
To freeze, transfer to freezer safe storage containers.

Notes

I use macadamia nuts because they're readily available to me locally. You can, of course, substitute walnuts, pine nuts, almonds, or pecans.
If you feel like the pesto needs a little more brightness, try squeezing in just a bit of lemon juice.

Nutrition

Did you make this recipe?Mention @attainablesustainable or tag #attainablesustainable!