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.
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.
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.
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