Best 7 Macadamia Pesto Recipes

PAN SEARED SALMON AND SCALLOPS WITH MACADAMIA-CILANTRO PESTO

Steps:

• Prepare macadamia-cilantro pesto by placing macadamia nuts, cilantro, green onion, ginger, garlic, lemon juice, lemon zest, and macadamia nut oil into the bowl of a blender. Puree until smooth, adding more oil if needed; season to taste with kosher salt.
• Heat two very large skillets over medium-high heat with two tablespoons of oil each until smoking. Season the salmon and scallops to taste with kosher salt. Sear salmon fillets, meat-side down, until golden and crispy, about 5 minutes. Flip over, and cook on the skin-side 5 minutes to desired doneness. Place seared salmon onto serving plates, then sear the scallops until golden brown, 2 to 3 minutes per side.
• To serve, spoon some of the macadamia-cilantro pesto over the salmon, and garnish with two seared scallop pieces.

MACADAMIA PESTO

Steps:

• In a food processor, using a pulse action, chop the macadamias, basil, garlic and parmigiano until very finely minced. Pulse in the lemon juice, olive oil and add salt to taste. The mixture should be pureed, but retain some texture.
• Toss your favourite cooked pasta with the pesto; top bruschetta with it; dip crostini into it -- .

MACADAMIA NUT PESTO HUMMUS

Steps:

• Combine garbanzo beans, macadamia nuts, olive oil, onion powder, garlic powder, salt, and pepper in a high-powered blender or food processor. Cover and puree until smooth, adding the reserved liquid if necessary. Add pesto to the puree and pulse to combine.

ARUGULA MACADAMIA NUT PESTO

Steps:

• Preheat oven to 350 degrees. Spread Macadamia nuts on small jelly roll pan (or similar) and roast in the oven for 5 - 10 minutes, stirring every 2-3 minutes. Watch closely so they do not brown too much, remove from oven when golden brown and let cool. Cook pasta according to manufacturer's directions (boil approximately 10 minutes). Meanwhile in a food processor, pack in the basil, the arugula and the nuts and process until well pureed (I had to start with half the greens and nuts and once it pureed a bit, added the rest.). Add the ricotta to the food processor and blend until well mixed. Drain the pasta and toss with the pureed mix and the halved cherry tomatoes. Add salt and pepper to taste and toss again.
• Note - traditional pesto often has garlic added but I have a food sensitivity to garlic. Feel free to experiment by adding garlic, but first try it as listed above, it has a lovely fresh nutty greens taste to it!

GRILLED RACK OF LAMB WITH MACADAMIA-MINT PESTO

Steps:

• Trim the lamb racks of excess fat. With a small sharp paring knife, pierce the fat layer lamb to a depth of about 1/2" and insert slivers of garlic spaced every 2 inches. For the marinade, combine the Dijon mustard, soy sauce, brown sugar, wine, rosemary, shallot, and black pepper in a bowl. Whisk in the olive oil well. Place the lamb in a non-reactive pan (glass, stainless steel, or ceramic) and pour the marinade over it. Cover and refrigerate for at least one day or up to 48 hours, turning the meat occasionally in the marinade to coat both sides. Remove the lamb from the refrigerator 2 hours prior to grilling. Leave racks intact and grill the lamb, fat side down, over medium-low charcoal until medium of medium-rare, basting with the marinade every 5 to 10 minutes. For the pesto, combine the mint, macadamia nuts, garlic, soy sauce, rice wine vinegar, sugar, and sesame oil. Season to taste with salt and freshly ground pepper. Slice the rack of lamb into individual chops and serve with the macadamia-mint pesto.

MACADAMIA PESTO

Steps:

• Blend all ingredients until desired consistency for pesto. Salt to taste.
• Serve as a topping over a light fish or pan-fried chicken breasts.

MACADAMIA AND SEMI DRIED TOMATO PESTO

Steps:

• 1. Drain the jar of semi dried tomatoes and save a little bit of the oil. 2. Put everything in the food processor and add more oil in order to get the desired consistency. 3. If you want a stronger flavour you can add in some more oil from the tomato jar. 4. You can thin this out even more for a fantastic pasta sauce. 5. Garnish with some fresh fresh basil leaves and devour. YUM!