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a bowl of macadamia gouda pesto

Macadamia Gouda Pesto

I took my traditional pesto recipe that uses pine nuts and parmesan cheese and with a couple substitutions made this delicious Macadamia Gouda Pesto.
Course Appetizer
Cuisine American
Prep Time 10 mins
Total Time 10 mins
Servings 16 servings
Calories 137


  • 3 cups basil (packed )
  • ½ cup parsley (packed )
  • ½ cup macadamia nuts
  • 1 cup aged gouda (grated)
  • 4 small garlic cloves (minced)
  • ½ cup olive oil


  • To toast macadamia nuts, heat in small saute pan over medium heat, shaking pan regularly until nuts are golden in color and have an aromatic nutty smell. Take care not to burn. Remove from pan and cool completely.
  • Place basil, parsley, toasted macadamia nuts, grated gouda, and minced garlic in food processor and pulse to combine.
  • Turn processor on and slowly pour in olive oil and continue mixing until well combined. If needed, scrape sides and mix further.
  • Serve immediately.
  • Store in refrigerator in air tight container with thin layer of olive oil poured over the surface to keep the pesto's vibrant green color. Will last up to one week. Yields approximately 2 cups.


recipe makes 2 cups


Calories: 137kcal | Carbohydrates: 1g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 103mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 1mg