ARUGULA MACADAMIA NUT PESTO
A lovely green and nutty dish - the addition of halved cherry tomatoes makes this a colorful tasty vegetarian meal or side dish!
Provided by MA HIKER
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread Macadamia nuts on small jelly roll pan (or similar) and roast in the oven for 5 - 10 minutes, stirring every 2-3 minutes. Watch closely so they do not brown too much, remove from oven when golden brown and let cool. Cook pasta according to manufacturer's directions (boil approximately 10 minutes). Meanwhile in a food processor, pack in the basil, the arugula and the nuts and process until well pureed (I had to start with half the greens and nuts and once it pureed a bit, added the rest.). Add the ricotta to the food processor and blend until well mixed. Drain the pasta and toss with the pureed mix and the halved cherry tomatoes. Add salt and pepper to taste and toss again.
- Note - traditional pesto often has garlic added but I have a food sensitivity to garlic. Feel free to experiment by adding garlic, but first try it as listed above, it has a lovely fresh nutty greens taste to it!
Nutrition Facts : Calories 913.6, Fat 47.4, SaturatedFat 11.4, Cholesterol 31.4, Sodium 79.2, Carbohydrate 99.2, Fiber 10, Sugar 8.5, Protein 28.5
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ESMSRALDA Solis Carbajal
[email protected]I found this pesto to be a bit bland. I think I'll add some more garlic and lemon juice next time.
Don Willz
[email protected]This pesto is a bit too oily for my taste. I think I'll use less olive oil next time.
Waqar Ahmeed
[email protected]I love that this pesto is dairy-free. It's a great option for people with lactose intolerance.
scarlet hirst
[email protected]This pesto is perfect for a quick and easy weeknight meal. I just toss it with some pasta and add a few grilled vegetables.
Ruth M Elijah (Mainiva)
[email protected]I wasn't sure how I would like the combination of arugula and macadamia nuts, but I was pleasantly surprised. The flavors really work well together.
Obiefuna Emmanuel
[email protected]This pesto is a bit pricey to make, but it's worth it. The flavor is incredible.
Adrienne Hertzler
[email protected]I've never made pesto before, but this recipe made it so easy. I can't wait to try it with other herbs.
Saeed HH
[email protected]This pesto is a great way to use up leftover arugula. I always have a bunch of it in my fridge.
Ayan Baig
[email protected]I'm not usually a fan of arugula, but I really enjoyed it in this pesto. It added a nice peppery flavor.
Shams Abdullah
[email protected]This pesto is so easy to make. I had it whipped up in no time.
Sumaira Arshad
[email protected]I love the nutty flavor of the macadamia nuts in this pesto. It really adds a unique touch.
Armghan Ul Hassan
[email protected]This arugula macadamia nut pesto is amazing! It's so flavorful and versatile. I've used it on pasta, pizza, and even as a dip for vegetables. It's always a hit.