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Hawaii Superfoods Project
Mon - Fri: 9AM - 5PM


Macadamia Nut Pesto - HI Superfoods Project

Macadamia Nut Pesto (HI Superfoods Project Submission)

This takes a traditional Italian recipe to the next level! The creaminess of the macadamia nut blends perfectly with the basil, garlic and Parmigiano-Reggiano cheese. Vegan, vegetarian, quick & easy, under 30 minutes
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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Appetizer, Main Course, Salad, Side Dish, Snack, Soup
Cuisine Superfoods
Servings 4 servings


  • 1 cup fresh basil leaves tightly packed
  • ¼ cup Parmigiano-Reggiano cheese, grated optional
  • 1 clove garlic peeled
  • ¼ cup extra-virgin olive oil
  • ½ tsp fresh-squeezed lemon juice
  • ¼ cup macadamia nuts option to toast
  • to taste salt
  • to taste freshly-ground black pepper


  • If toasting the macadamia nuts, preheat oven to 350° F. Toast on sheet pan for 5-7 minutes, or until lightly golden brown
  • In a food processor fitted with a chopping blade, add basil, garlic, optional cheese and macadamia nuts. For extra kick, add in a few shakes of red pepper flakes
  • Process until it's a fine paste
  • With food processor still on, drizzle in lemon and olive oil
  • Season with salt and pepper


**Recipe can easily be doubled or tripled.
This recipe is:
  • Under 30 min.
  • Vegan
  • Vegetarian
Keyword Macadamia Nuts