I love this pesto that uses delicious macadamia nuts instead of pine nuts, which can be expensive and tricky to come by. Macadamia nuts are a great source of magnesium and potassium and are fantastic in recipes ike this or just to eat plain as a snack. Also, see below for a vegan recipe option if needed.
2 cloves garlic peeled and trimmed
¼ cup macadamia nuts shelled and roasted
2 ounces Manchego cheese broken into ½ to 1 inch pieces (or see note for dairy free)
¼ teaspoon salt reduce to a pinch if nuts are salted
2 cups basil leaves washed and dried
1 tablespoon lemon juice
½ cup extra virgin olive oil
Note: The cheese in this recipe can be easily omitted, but if you are dairy free and would like more of a “cheesy flavor” try adding some nutritional yeast and a bit more lemon juice. Start by adding a small amount of nutritional yeast, mixing and sampling, up to 1 or 2 tablespoons for this recipe, plus a splash of lemon juice. Nutritional yeast is also a great source of B Vitamins!