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.