I’m a home cook.  And just like most of the home cooks I know, I make an effort to use whatever I have in the pantry and fridge.  We’re just too practical.

The other day my husband brought home a bunch of Thai basil from the green house.  For any delicate herb, if you don’t use them quickly, they go bad.  So, this morning I was wondering if I had a good recipe for Thai basil.  Hmm… pesto, why not?   I don’t have pine nuts in my pantry and I know they are pricey.  But I almost always have macadamia nuts.  Whenever I go home to Hawaii I make sure to stock up.   So, I tried this new combination.

And it worked!  The pesto was a beautiful vivid green, the macadamia nuts had enough oil and flavor but wasn’t overpowering.  I did add two small to medium cloves of garlic and it had just enough bite.  This Asian version pesto is definitely a keeper.  If you shop at the Asian markets, Thai basil is readily available and reasonably priced.  Why not give it a try?

Thai Basil and Macadamia Nut Pesto Recipe
Recipe type: Sauce
Cuisine: fusion
Serves: 2 servings
Prep time:
Total time:
Thai basil pesto with macadamia nuts is my original twist from the Italian pesto!
  • 1 cup Thai basil - pack the leaves in
  • 1-2 cloves garlic
  • ⅛ cup macadamia nuts - I used a bit more than that. I have a quarter cup measure and filled it to ¾
  • ⅛ cup parmesan reggiano - freshly grated
  • ¼ extra virgin olive oil
  • salt & pepper to taste
  1. ]Throw everything in a blender and blend.
I boiled about ¾ lb. of pasta and it was a perfect amount of pesto. It's best eaten right away. Fresh is best!

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