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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.
My Other Low Carb Recipes:
My Other Low Carb Recipes:
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.
More Low Carb Recipes To Love
2-Minute Macadamia Nut Pesto (Low Carb, Gluten-free)
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More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
- 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!)
- Add the remaining ingredients to the blender. Push the basil leaves into the olive oil.
- Pulse intermittently, scraping sides occasionally with a spatula, until the desired consistency is reached.
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
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.
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