Citrus Macadamia Nut Pesto

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Makes 1 1/2 cups
1 cup packed basil leaves
1 cup packed cilantro leaves
1 cup packed spinach leaves
10-12 leaves fresh mint
3 green onions (green parts only)
1/2 heaping cup macadamia nuts (can be raw or roasted)
2 juiced limes (or one large)
2 juiced lemons (or one large)
1/2 to 1 seeded and cored fresh jalepeno (optional)
1/4-1/2 teaspoon Salt + Pepper (to taste)
1/3-1/2 cup olive oil
1. Lightly pack the herbs while measuring, then layer them in a food processor, along with all remaining ingredients except the olive oil. 
2. While processor is running, slowly drizzle the olive oil in through the top until it reaches desired consistency (stop a few times to scrape down the sides of the bowl, and taste to make sure there's enough salt, pepper and citrus juices).  
3. That's it! It's ready to use as a salad dressing, a topping for grilled chicken or fish, or as a dip for veggies. 
4. Store in an air-tight container in the refrigerator up to one week.

kerry guice

Member since Feb 2010

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