Hear me out: usually I am a stick to the basics kinda gal when it comes to pesto. I like basil, pine nuts, parm, the usual. However I switched it up yesterday and boy am I glad I did. I had never thought to use macadamia nuts in pesto before but the result was a buttery, creamy, delicious taste. Paired with the bitterness of kale and spinach, this recipe was an absolute winner. I think I’ll steal Frank’s Red Hot slogan for a moment and just leave it at this:
I’ll put this sh*t on everything.
2 large handfuls spinach 1 large handful kale 1/2 cup roasted (unsalted) macadamia nuts 1/4 cup nutritional yeast 1/2 cup olive oil 2 garlic cloves juice of 1/2 a lemon salt & pepper
Combine all ingredients in a food processor until combined. Serve immediately or store in the fridge.