Saturday, September 22, 2012

Macadamia Nut Pesto

An open message to Ree Drummond - don't be alarmed Pioneer Woman - I am not going to give you a run for your money.  (Even though I wrote many a romance before you even had your tractor heels saga!)

Now that that is out of the way, I will state I never intended to start a food blog even though I enjoy many a food blog myself.  I don't believe I have the time nor patience for food blogging.  My family wants to eat the food I make and they want to eat it hot.  I post pictures here and there on Facebook - because I have no one in my immediate "real life" that enjoys cooking as much as I do.

My promise to you is that I will never use the words "mouth water" or any variation thereof...my mouth has never watered...except in my sleep and then that was during a period of drooling that has since rectified itself.  Also I promise never to type "the arugula is peppery" oh dear heavens even starving children in third world countries know that arugula is peppery. I will also never type the phrase "layers of flavor" -- shun me if I do. (I had to throw the word shun in here - my husband is in the living room watching Breaking Amish.  I don't even know who this man is any more!)

That being said Friday I made pesto.  My basil was on its last leg and it was use it or lose it.  I decided to mix up the pesto a little and used macadamia nuts and it was really incredibly good - buttery (I will let that description pass this time) and flavorful.  My son and husband said it was fantastic and they enjoyed it more than the regular pesto with pine nuts.


Macadamia Nut Pesto

Approximately two cups of basil leaves, rinsed and blotted dry
Four cloves of garlic, minced
Approximately 3/4 cup of diced macadamia nuts
Cracked black pepper, to taste
Salt, to taste
Approximately 3/4 cup of freshly grated Parmesan cheese
Olive Oil, approximately 1/2 cup maybe more

Into the bowl of the food processor add all the ingredients - and give them a few pulses.  Look at the consistency - and add more oil or cheese to your liking.  Store in a container with a thin layer of olive oil on top to prevent discoloration.

I used half the pesto I had made to coat some pasta to which I added one-fourth cup of heavy cream and additional Parmesan to finish it off.  I served it with a crusty garlic bread.  I think Andrew ate five pieces of that bread - and a giant bowl of pasta.  High praise indeed as Andrew is a red sauce man all the way...he's eight but he has discriminating taste.


I hope you give the pesto a try.

Jenny

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