On our farm we try and obtain food from the land as much as possible. Most of our dishes are more than 50% to 75% from the land with usually only one or two ingredients that are not grown in Hawaii. I hope to increase the food we grow and get locally each day.
This recipe is an excellent way to use avocados. It’s also much lower in fats than traditional olive oil based pesto. There are 40 calories in one teaspoon of olive oil verses 5 calories in one teaspoon of avocado.
The farm has 86 avocado trees with 25 different varieties. Usually we have avocados year round.
- 1 cup raw or roasted macadamia nuts
- 3 cups avocado
- 3 cups fresh basil leaves
- 3/4 cup grated Parmesan cheese
- 1 tsp. crushed black pepper
- 2 tsp. Hawaiian sea salt
- 3 cloves of garlic
- 3 tbs. of lemon juice
Combine basil, macadamia nuts, lemon juice, pepper and salt in a food processor and pulse a few times to break up the nuts into finer pieces. Add garlic, pulse a few more times. Add avocado and process until creamy. Remove into a bowl and fold in Parmesan cheese. Makes about 4 cups.
Use over pasta, toasted bread, or dips.