The U-Pick garden is a lovely way for share-holders to harvest things like sunflowers and basil for their own needs. I like having a stash of pesto in my fridge for sandwiches or quick pasta dishes, so at the last CSA pickup I harvested an entire bag of basil and would up making a quadrupedal batch of Macadamia Nut Pesto. I buy my nuts in bulk at the natural grocer and roast them myself. At 6.99/lb, that's still a deal, since I wound up using the entire pound. Now an entire quart of pesto on reserve for the next couple weeks. Pesto freezes well, too, in case you can't put away an entire quart of it like I can!
Macadamia Nut & Basil Pesto
2 cups fresh basil leaves
1/2 cup good quality olive oil
1 fresh lemon
1/2 cup toasted Macadamia nuts
3 cloves garlic
salt and pepper to taste
- Zest and juice the lemon, setting each aside separately.
- Grind macadamia nuts in a food processor until they form a wet paste.
- Add garlic and lemon zest to the processor bowl and grind to until minced.
- Add basil and lemon juice and pulse once or twice until combined, then process for 5-15 seconds while slowly adding olive oil in a thin stream until mixture begins to slosh around in the bowl (DON'T overmix or the basil will take on an acidic flavor).
- Add a pinch of salt and pepper to taste.
- Store tightly sealed in a clean glass jar. Pesto will keep for a few weeks in the fridge. I like to add a thin layer or fresh olive oil to the top of the pesto to prevent