RECIPE: Basil Pesto
Summer time, summer time… fresh picked basil, just harvested garlic swirled together with olive oil, macadamia nuts and cheese for a beautiful, fragrant taste of summer!
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup macadamia nuts
2/3 cup extra-virgin olive oil, divided
Salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
- Combine the basil, garlic, and nuts in a food processor and pulse until coarsely chopped.
- Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
- Add the rest of the oil and cheese and pulse until smooth.
Note: This sauce is great as a dip for fresh veggies, spread on crackers or bread, tossed with pasta or use as a sauce on grilled fish. If you make ahead of time, press a layer of plastic wrap onto the top of the sauce and cover tightly to keep from having the top layer change color.
This post has been a contribution by Kristin Frost Albrecht on behalf of The Food Basket, Hawai’i Island’s Food Bank.