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Macadamia Pesto - Posted by Hilaria

From Sunset magazine

In a blender or food processor, whirl 1 tablespoon lemon juice, 3 tablespoons olive oil, and 1/4 cup salted, roasted macadamia nuts until coarsely ground. Add 3 tablespoons grated parmesan cheese and 11/2 cups lightly packed rinsed and drained fresh basil leaves. Whirl until smooth, scraping container sides as needed. Add salt to taste. Makes about 1/2 cup.

Per tablespoon: 90 cal., 88% (79 cal.) from fat; 1.7 g protein; 8.8 g fat (1.5 g sat.); 1.8 g carbs (0.9 g fiber); 54 mg sodium; 1.5 mg cholesterol.

Serve with (suggestions from the group)