Wednesday, July 20, 2011

80--- Hawaiian Pesto

Somebody who loves me went to Hawaii and all I got was a bag of macadamia nuts. Just kidding. That somebody was my parents and I was really stoked about the nuts.

Macadamia nuts have more monounsaturated fats (that may lower your LDL cholesterol levels) than any other natural food source. These little buttery balls are also full of vitamin E and selenium, both powerful antioxidants.

This pesto will take you to the islands. My husband said it was the best pesto that I had ever made. Ho'omaika'i 'ana (congratulations) to me!

I used mine as a sauce for some whole grain spaghetti and garnished with fresh shaved Parmesan cheese and viola blossoms (edible). This would also be terrific on a grilled chicken breast or on a turkey burger.

Hawaiian Pesto

Makes ~ 1 1/2 cups

2 cloves garlic, pressed

1 cup fresh baby spinach leaves, stemmed

1 1/2 cups fresh cilantro leaves

1/3 cup raw macadamia nuts

1 Tbsp olive oil

1/3 cup pineapple juice

1/2 tsp salt

1/4 tsp fresh ground pepper

1/4 tsp crushed red pepper

Place all ingredients into a small food processor or blender. Blend until pureed and smooth in texture.

Will keep in refrigerator for 3-4 days.

Nutrition Info per 3 Tbsp: 70 calories, 7 g fat (5 g monounsaturated), 1 g protein, 2 g carbohydrates, 1 g fiber


  1. It is almost looks too pretty to eat!

  2. This is beautiful! What a great idea to add macadamia nuts to pesto, sound so good!

  3. This is a fabulous tribute dish to the islands! I went to Hawaii in high school and LOVED it! Thanks for bringing a taste of the islands back to me.

  4. Interesting, exotic twist to the original pesto recipe. To me, pesto is the healthiest raw sauce in the world.
    I guess what makes this pesto an Hawaiian pesto is the pineapple sauce. Not sure I can completely forgo basil so I might try it with a spinach-basil combo :)

  5. That is absolutely gorgeous/ the most unique pesto recipe I've ever seen!

  6. We make tons of basil pesto every summer and freeze to use throughout the winter. Will this pesto freeze well?