Many people avoid eating macadamia nuts, thinking they are laden with ‘bad’ fats. Not true! Raw uncooked macadamias are rich in Omega 7 oil, which helps control appetite and reduce fat storage in the body. Hurray! We all need that.
This small, buttery flavored super nut, with its delicate flavor, works great in fresh pesto.
Pesto was originally invented as a frugal sauce to take advantage of the abundance of basil in Northern Italy as early as the Fourth Century BC. It’s truly an ‘Old World Raw Food’. Traditionally it was prepared in a stone mortar and reduced to cream with a wooden pestle. ‘Pestle-pesto!’ Get it?
It’s tempting for me to use my wonderful mortar and pestle. It is very meditative and I feel ‘Oh so Old World’ using it. But I must admit that I usually jump the centuries and make it in my table top processor. So quick and easy and soooo healthy.
Here’s my favorite ‘Raw Mac and Greens’ pesto recipe for the perfect Raw sumptuous and savory spread. Oh, and a little nutritional yeast gives it a cheesy taste for those of us missing cheese.
Raw Mac and Cheese Pesto-Pesto
- ½ cup macadamia nuts, soaked over night, then drained
- 2 cups tightly packed fresh basil
- 1-3 fresh garlic cloves
- ½ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2-3 tablespoons nutritional yeast
Place garlic, olive oil and lemon juice in a tabletop food processor. Pulse to combine until the mixture is coarsely ground.
Add the macadamia nuts and nutritional yeast and pulse until everything is a fine cream. Add a bit more olive oil if you need it to keep things going.
Slowly add the basil leaves a small handful at a time. Blend everything until smooth. ‘Presto pesto, you have pesto’. Enjoy on our Raw gluten-free crackers or tossed over fresh cucumbers for the perfect salad. You can keep the extra in a glass jar in the fridge for up to five days or put away in the freezer for longer storage.