Kauai Grown Recipes

Macadamia Nut Pesto

~ Party Pupus, Soups & Starters

Submitted by Hope DeMarco, KapaaPrep Time: 15 minutes
Cook Time: 2 minutes

About the Recipe:The best Pesto recipe I have found that combines ease and taste comes from Marcella Hazan and is given below.

I have made two changes to this recipe. I substitute our KAUAI GROWN MACADAMIA NUTS for the traditional pine nuts. I also use a food processor instead of the blender. This gives you a more textured pesto. Along with FRESH KAUAI GROWN BASIL and a pinch of local SALT this recipe is fabulous and can be frozen in ice cube trays then packed in freezer bags for future single servings.

If the pesto is destined for the freezer, do not add the cheese and butter until you're ready to use it.

Source: Marcella Hazan, The Classic Italian Cook Book

Ingredients:2 c. fresh basil leaves
2-3 T. Macadamia Nuts
2 large cloves garlic
1 t. salt
1/2 c. olive oil
1/2 c. freshly grated Parmesan cheese
2 T. freshly grated Romano cheese
3 T. butter, softened




Directions:1. Put about 1/4 of the basil and all of the olive oil,
Macadamia nuts, garlic, and salt in the food
processor (or blender), and mix at a high speed.
Gradually add in the remaining basil leaves. When
the ingredients are evenly blended, pour them into a
bowl.

2. Add the cheeses to the mixture, and beat by hand.
(The extra work of hand mixing is important to the
taste and texture of the pesto.) Finally, mix in the
softened butter.

3. To serve, toss the pesto with the pasta immediately
after draining the pasta. Be sure to have generous
quantities of Parmesan and fresh ground pepper
available.

Or be creative and use the pesto with your pupus!

4-6 servings

About the Author: Hope and Richard DeMarco own and operate Makaleha Farms, which is located in Kapaa Homesteads. Their primary crop is macadamia nuts, and you can find their product at the Kukui'ula Farmers Market every Wednesday.