2-Minute Macadamia Nut Pesto (Low Carb, Gluten-free)

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We’re getting to the time of year that basil plants are developing a mind of their own. You keep pruning them, and they just grow even faster. Is anyone else having a hard time keeping up? That’s where basil pesto comes in! It stores for a long time in the fridge, and even longer if you freeze it. I buy store-bought pesto year-round, but nothing beats the flavor of fresh basil pesto. Especially my macadamia nut pesto. It goes with absolutely everything – meat, fish, veggies, salad dressings, you name it.

Yes, if there was a competition for one universal sauce that totally knocks the socks off all the others, basil pesto would be the clear winner.

On that note, if I had to choose a variety of nuts that would rule over all the others in my world, it would be macadamia nuts for sure. Their rich, buttery flavor is second to none. (That’s saying a lot, because I’ll admit that nuts are practically their own food group for me.)

Macadamia nuts have the highest ratio of monounsaturated to polyunsaturated fats of any other nut, and are an excellent source of monounsaturated fat overall. Studies have shown that diets rich in monounsaturated fat help to lower cholesterol (source). The U.S. diet is notoriously high in polyunsaturated fatty acids (especially omega-6) and low in monounsaturated ones, so macadamia nuts are a great way to balance out that ratio.

Even if you disagree that pesto and macadamia nuts are totally awesome, I have yet to meet someone who doesn’t at least like them both quite a bit. They’re certainly an ideal combination in a macadamia nut pesto sauce. You may be surprised to see them together at the same time, but they actually pair together perfectly.

So, are you ready to make some macadamia nut pesto? You should be, because it takes all of two minutes! Seven ingredients later, you’ll have a delicious, naturally low carb pesto sauce with endless possibilities. The taste and texture are similar to traditional basil pesto, but the macadamia nuts give it a richer flavor.

If you make this macadamia nut pesto, I’d love to hear about your favorite uses for it. What do you like to do with it? Let me know in the comments below!

P.S. Are you guys following me on Facebook yet? It’s an easy and convenient way to make sure you stay up-to-date with all the recipes at Wholesome Yum, as well as others from around the Internet with similar nutritional values to the ones you’ll find here – low carb, gluten-free, and easy recipes. If you’re following a low carb lifestyle, I also recommend this Facebook group for daily meal ideas.

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2-Minute Macadamia Nut Pesto (Low Carb, Gluten-free):
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RECIPE CARD

2-Minute Macadamia Nut Pesto (Low Carb, Gluten-free)

This easy macadamia nut pesto is naturally low carb and gluten-free. Macadamia nuts provide extra rich flavor and it takes just two minutes to whip up.

Course Main Course

Cuisine Italian

Keyword gluten-free, keto, low carb, macadamia nut, pesto, sugar-free, vegetarian

Calories 162 kcal

Prep Time 5 minutes

Total Time 5 minutes

Author Maya Krampf from WholesomeYum.com

Servings 8 2-tablespoon servings

★ Review Print

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Ingredients

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• 1/3 cup Macadamia nuts (raw or roasted)
• 2 cups Fresh basil (packed)
• 1/3 cup Grated parmesan cheese
• 1/3 cup Olive oil
• 2 cloves Garlic (minced or coarsely chopped)
• 1/4 tsp Sea salt
• 1/8 tsp Black pepper

Click to convert between US & metric measurements:

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Instructions

More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!

1. Place macadamia nuts into a powerful blender or food processor. Pulse several times until they are broken up into smaller pieces. (Don't over-process, or you'll end up with nut butter!)
2. Add the remaining ingredients to the blender. Push the basil leaves into the olive oil.
3. Pulse intermittently, scraping sides occasionally with a spatula, until the desired consistency is reached.

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Recipe Notes

I used a high power blender for this recipe. If using a food processor where the blade is notably higher than the bottom of the food processor, you'll want to modify the method slightly. Instead of adding the olive oil with the rest of the ingredients, gradually pour it in as a stream while the food processor is running.

Serving size: 2 tbsp

NUTRITION INFORMATION PER SERVING

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 162

Fat 16g

Protein 5g

Total Carbs 2g

Net Carbs 1g

Fiber 1g

Sugar 0.3g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

More Low Carb & Keto Support!

If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:

Low Carb & Keto Diet Plan
Starter Guide Sweetener Conversion Calculator Keto Low Carb Macro Calculator Low Carb Keto Food List

© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.

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