Ingredients
Ingredients
- 8.5 oz sun-dried tomato halves packed in olive oil with herbs
- 2 medium-sized garlic cloves
- 1 cup packed fresh basil leaves
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/4 cup unsalted macadamia nuts
- 2 tablespoons drained capers
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt to taste
- Additional extra virgin olive oil as needed
Instructions
- Add to food processor: Place the sun-dried tomato halves with their packed olive oil, garlic cloves, fresh basil, grated Parmigiano-Reggiano, macadamia nuts, capers, crushed red pepper flakes, and a pinch of kosher salt into the bowl of a food processor.
- Blend until smooth: Pulse the ingredients until you reach your preferred texture, whether smooth or slightly chunky, scraping down the sides as needed to ensure even blending.
- Adjust if needed: If the pesto is too thick, drizzle in extra virgin olive oil a little at a time and pulse until the desired consistency is achieved. Taste and adjust seasoning with more salt or red pepper flakes if desired.
Notes
- This pesto can be stored in an airtight container in the refrigerator for up to 5 days. Cover with a thin layer of olive oil to prevent oxidation.
- Macadamia nuts can be substituted with pine nuts or walnuts based on preference.
- Use the pesto as a sauce for pasta, a spread for sandwiches, or a dip for vegetables and crackers.
- For a nut-free version, omit the macadamia nuts and increase the amount of cheese slightly.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
