Sunday, October 12, 2008

Pasta with Macadamia Nut Pesto

This is delicious but rather rich. I suggest serving it with some crusty bread and a big salad. You can either use parmesan cheese or if you want a vegan version you can use toasted fine breadcrumbs. It's very simple to make and you can whip the sauce up while you're cooking the pasta. Save some of your pasta cooking water in case you need to thin the sauce. This recipe is for one pound of pasta.

about 1 cup of macadamia nuts that have been toasted in a 350F oven for about 10 minutes
olive oil
salt to taste
grated parmesan or breadcrumbs

Process the nuts in a food processor until are the consistency of cookie crumbs. Drizzle olive oil into the food processor while it is running. Do this very slowly. Process until the nut-oil mixture becomes a paste. Scrape the mixture into a bowl and add about 1/3 cup of breadcrumbs or parmesan. Mix well. Add salt to taste. When the pasta is cooked, mix it with the sauce; add pasta cooking water if necessary to thin the sauce. Serve nice and hot.

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