For about 3 years of my life I was living in the coastal, tropical goodness of Vista, Escondido, and Oceanside, CA. During that time I somehow found a guy living on a macadamia / citrus orchard given to him by his parents who has passed on. The man had no use for his macadamia nuts so I went over there and harvested THREE macadamia nut trees. Oh my gosh… it was heavenly. Carlos (my handsome lover) came over to help me crack those nuts, and then I created some amazing recipes like this one, for …
Macadamia nut pesto – raw, vegan, and delicious
- 1/3 cup raw nuts
- large bunch of basil
- 5 garlic cloves (more or less, depending on preference)
- grated raw cheese
- 1/4 tsp. sea salt
- 1/4 coconut oil or other organic, unrefined oil of choice
- 1/2 large lemon – juiced
prepare the goodness
My preferred method is to chop all of the dry ingredients BY HAND with a big, chopping knife. Leave out the lemon and oil.. just chop all the dry stuff really small and mix it up real nice. Then mix in the oil and lemon and serve! If you want to make a whole lot of this, you can store it in your freezer without the oil and lemon.
Another option is to use a food processor or high powered blender to blend/chop it up. 🙂
other nut options
Macadamia nuts are expensive if you don’t have access to someone’s free orchard bounty, so you could use other nuts instead. I haven’t tried almonds, but they might make a good pesto. I normally soak my almonds before using them.
Do you have a nutty idea?