Macadamia Gouda Pesto

• Vegetarian
• Gluten free

• Produce

  • 3 cups Basil, packed
  • 4 Garlic cloves, small
  • 1/2 cup Parsley, packed

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Macadamia nuts

• Dairy

  • 1 cup Gouda, aged grated

Found on selfproclaimedfoodie.com

Description

Ingredients

• 3 cups packed basil
• 1/2 cup packed parsley
• 1/2 cup macadamia nuts
• 1 cup aged gouda, grated
• 4 small garlic cloves, minced
• 1/2 cup olive oil

Directions

• 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 pestos vibrant green color. Will last up to one week. Yields approximately 2 cups.