Sister P really knows how to cook. Yesterday’s BBQ’d baby back ribs and chicken along with apple cherry pie were out of this world! The recipes will have to wait another day but here is a recipe for another of P’s gems. This pesto is my all time favorite – the addition of the lemon and capers really add zing. Pesto’s in general are great to add variety to weekday meals. Just make a big batch and freeze in cubes using an ice cube tray. Once frozen the cubes can then be transfered to a labeled freezer bag. The cubes will defrost quickly to make weeknight dinners a tasty snap.
Not just for pasta – Use the pesto as a coating on fish or prawns or chicken or turkey before broiling or roasting in the oven. We like a generous layer on top of fish or chicken or turkey – about 1/8″. Another idea – throw a tablespoon or so in your next tuna salad. How about a few tablespoons in a chick pea dip like hummus (minus the tahini and cumin)? Or sauteed with your favorite vegetables. Maybe as a base on pizza instead of tomato sauce. So many ideas – be creative!
Macadamia Nut Pesto
2 tablespoons macadamia nuts
2 tablespoons basil, fresh
1 clove garlic, crushed
1 teaspoon lemon zest
½ teaspoon pepper
½ teaspoon sea salt
3 teaspoons capers
1 tablespoon lemon juice
1 tablespoon water
2 tablespoons olive oil
Pulse nuts a few times in a food processor. Add basil, pulse a few times again. Add the garlic, lemon zest, pepper, salt and capers pulse a few times. Add lemon juice and water. With the food processor turned on, slowly add the olive oil in a slow steady stream. As needed, stop to scrape down the sides of the food processor with a rubber spatula. Adjust seasoning with lemon juice, salt and freshly ground black pepper.
Makes ½ cup.
Variation – substitute basil leaves with fresh dill or Italian parsley or spinach
