Roasted Macadamia and Parsley Pesto

This is an innovative way to make pesto. Usually, fresh basil and pine nuts are used, but this time, I used fresh parsley and macadamia nuts. Parsley is available all year for a reasonable price, so when basil isn't readily available, you can still have fresh pesto year round. Not only does it taste amazing on pasta, but you can use it in anything from meats, pizza and fish.

You will need:

3 Cups of fresh parsley leaves (I prefer the Italian parsley)

1/2 Cup of macadamia nuts

3 cloves of fresh garlic

4 Tablespoons of extra virgin olive oil


1 Tablespoon of parmesan cheese (optional)

Salt and pepper to taste

Dry roast the macadamia nuts. In a hot, ungreased pan, add the nuts and keep on the heat for about 5 minutes or until they are golden in colour. Then, in a food processor, add the parsley, macadamia nuts, garlic, olive oil and salt and blend until smooth.


Enjoy!!