Macadamia Pesto Food

MACADAMIA PESTO

Steps:

• In a food processor, using a pulse action, chop the macadamias, basil, garlic and parmigiano until very finely minced. Pulse in the lemon juice, olive oil and add salt to taste. The mixture should be pureed, but retain some texture.
• Toss your favourite cooked pasta with the pesto; top bruschetta with it; dip crostini into it -- .

MACADAMIA PESTO PASTA(AUSTRALIAN)

Steps:

• Chop the garlic along with the 1/3 of the basil leaves. Once roughly chopped add more basil leaves. Roughly chop some more and then add the rest of the basil and keeping chopping until the basil and garlic are very finely minced. You will have to chop and then scrape the bits that try to escape back for more chopping. So it will be something like chop, scrape, chop, scrape.
• Add half of the macadamia nuts to the basil and chop. Add the rest of the macadamias and then chop.
• Now add half of the grated parmegiano reggiano to the basil and chop. Add the rest of the parmegiano reggiano and chop.
• The ingredients should be so fine that you can mould them into a little block. The pesto can be kept like this until you need to use it.
• Transfer the pesto block to a bowl and refrigerate until you need it.
• Just before serving the pesto, add 2 Tbsp of olive oil and the lemon juice to it to moisten it. You can also reserve a little of the pasta water to moisten the pesto a little more.
• Boil the spaghetti in salted water until done, 8-10 minutes. Drain then mix through with pesto and serve immediately.

CHICKEN BREASTS WITH MACADAMIA NUT PESTO

Steps:

• For pesto sauce:.
• In food processor with steel blade, process basil, garlic, add nuts and salt. With machine running, pour in olive oil in thin stream through feed tube; process till blended. Chill. (May ne frozen at this point). before using, blend in parmesan. makes one cup.
• For filling:.
• Heat oven to 350. Toasts nuts in oven for 3 minutes; set aside. In ten inch skillet, steam spinach over medium heat for 2 minutes. Remove from heat; drain. Rinse in cold water to stop cooking process. Place spinach in dry towel and squeeze till excess liquid is gone. Chop medium-fine. In small skillet, saute onion in butter over low heat; set aside. In large bowl, combine nuts, spinach, onions, pesto, yolk, pepper and salt.
• To assemble:.
• Heat oven to 375. Place half slice of prosciutto on each chicken breast.Spread filling evenly over prosciutto. Beginning with small end, roll up chicken. Place chicken rolls seam down in greased medium baking dish. Melt butter, remove from hear and add lemon juice; spoon over chicken. Bake 25-30 minutes basting with pan juices. chill. Slice chicken. Lighten remaining pesto with 4 tbsp mayonnaise and serve with chicken.

ARUGULA MACADAMIA NUT PESTO

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!

MACADAMIA PESTO

Steps:

• Blend all ingredients until desired consistency for pesto. Salt to taste.
• Serve as a topping over a light fish or pan-fried chicken breasts.